Food & Drug Adulteration Inspector

Food and drug adulteration is the act of intentionally debasing the quality of food or drugs offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. In England as early as the 13th cent., bakers cheapened their wares or scanted the weight, and lawmakers for the first time made an effort to prevent fraudulent dealings on the part of butchers and brewers. About the middle of the 19th cent. chemical and microscopal knowledge had reached the stage that food substances could be analyzed, and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of the consumer. In 1860 the first food law framed in the interest of the purchaser was passed. That law, lacking sufficient means of enforcement, remained largely ineffective until 1872, when administrative officials were appointed and penalties for violation provided. These records are witness depositions describing instances of where food, drugs etc have been purchased by an officer as a sample to be tested to conclude if it had been adulterated. Usually the deposition includes a report from the analyst explaining what was found to be wrong with the product. These inspectors worked under the control of the Sanitation Committee.