Boric Acid as a Food Preservative


    THE report of the English departmental committee on the use of preservatives in foods contains voluminous evidence on the harmful nature of most of the antiseptics employed in commerce. It was issued in 1901, and among its recommendations one finds that the use of any preservative in milk should be constituted a punishable offence. It, however, makes an exception in the case of butter and cream, which are substances taken in relatively small amounts, and allowed 0.5 per cent. of boric acid in the former, and 0.25 per cent. in the latter case.

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    Boric Acid as a Food Preservative . Nature 73, 611 (1906) doi:10.1038/073611a0

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