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"[Embodies some salient features of the present status of food adulteration in the United States." "The more important and recent laws relating to food adulteration, which have been enacted by American state legislatures, and by the United States government": p. 268-319 Subjects: Food adulteration and inspection; Food adulteration and inspection
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Adulteration is a legal offense and when the food fails to meet the legal standards set by the government, it is said to have been Adulterated Food.One form of adulteration is the addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which results in the loss of the actual quality of the food item.
The Act expressly prohibits the "introduction, or delivery for introduction into interstate commerce of food... that is adulterated or misbranded", [45] as well as the actual adulteration or misbranding of food. [46] The Act further sets forth a broad range of powers that the FDA may exercise in order to prevent distribution of adulterated or ...
The United States Federal Food, Drug, and Cosmetic Act (abbreviated as FFDCA, FDCA, or FD&C) is a set of laws passed by the United States Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of food, drugs, medical devices, and cosmetics.
Poultry Products Inspection Act of 1957; 21 U.S.C. ch. 11 — Manufacture of Narcotic Drugs (repealed) 21 U.S.C. ch. 12 — Meat Inspection Meat Inspection Act of 1906; 21 U.S.C. ch. 13 — Drug Abuse Prevention and Control Controlled Substances Act, a part of the Comprehensive Drug Abuse Prevention and Control Act of 1970.
London, Jillian (2014). "Tragedy, Transformation, and Triumph: Comparing the Factors and Forces That Led to the Adoption of the 1860 Adulteration Act in England and the 1906 Pure Food and Drug Act in the United States". Food and Drug Law Journal. 69 (2): 315– 342. PMID 25163213. Monier-Williams, G. W. (December 1951).
It requires the FDA to work with states to assist in improving the safety of food. It requires a responsible person who determines that an article of food is a reportable food to submit a report to the FDA within 24 hours and to investigate the cause of the adulteration if the adulteration may have originated with the responsible person.