Filthy Food

Efforts by the German scientist Friedrich Accum brought about widespread awareness of the dangers of food adulteration, paving the way for legislation that protects what we eat today. 

Milk is watered down and sand is added to sugar, detail from an engraving of ‘London improvements’, 1845. Mary Evans Picture Library.
Milk is watered down and sand is added to sugar, detail from an engraving of ‘London improvements’, 1845. Mary Evans Picture Library.

Adulteration of food with potentially harmful substances and cheap substitutes is an old problem with a recent solution. In the 19th century the German scientist Friedrich Accum pioneered a scientific approach to protect the food we eat from contamination. Following brief acclaim, he has largely been forgotten.

To continue reading this article you will need to purchase access to the online archive.

Buy Online Access  Buy Print & Archive Subscription

If you have already purchased access, or are a print & archive subscriber, please ensure you are logged in.

Please email digital@historytoday.com if you have any problems.