Abstract
THE report of the Departmental Committee upon this subject was issued last week and will be assuredly welcomed by all interested both in the public health and also in the trades concerned. The work of the Committee has been noticed at length in the lay Press and we think, speaking generally, has given satisfaction. Here we shall refer more particularly to the scientific aspects of the report. The Committee was practically a committee of experts, and we venture to think this precedent might be followed more frequently in the appointment of committees upon kindred subjects; trade interests are safe in the hands of impartial experts, and the exclusion of the trade from a committee of the kind saves time and, we think, also tends to the attainment of a most important desideratum, viz. unanimity.
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Preservatives and Colouring Matters in Food . Nature 65, 102–103 (1901). https://doi.org/10.1038/065102d0
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DOI: https://doi.org/10.1038/065102d0