Adulteration and Food Law, 1899-1939

Contemporary concerns about food safety and regulation haveimportant historical antecedents in the Victorian debate aboutfood adulteration which led to the 1875 Sale of Food and DrugsAct, the basis of British food law until 1955. This articlereconsiders the optimistic historiographical view of the Victorianfood legislation, emphasizing its limited impact on the generalprocess of food production and distribution before the SecondWorld War. In the 1930s adulteration was still a significantcommercial ploy. The analysis centres on State-business relations,drawing comparative perspectives from the manner in which bigfood companies shaped the regulatory framework in the USA. InBritain the government assumed a limited regulatory role, persuadedin the 1920s and 1930s that market forces and the commitmentof large producers to quality and scientific research were betterguarantees of safety than statutory legislation. But this wasa risky strategy: big producers were only responsible for aminority of overall output, and the State made no effort toexamine wider manufacturing conditions. ^*This article has been written with the assistance of a grantfrom the Leverhulme Trust.