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MEMORANDUM ON PROPOSED EXPERIMENTAL WORK i in The Kettering Laboratory of Applied Jhysiology The presence of variable amounts of lead and certain other metals in foodstuffs in general has become an Increasingly important problem in recent years* With the expanding efforts of the Pood and Drugs Administration of the federal Department of Agriculture to bring a wider range of food products within the limits of safety, as defined by law, this problem has become an acute issue in a number of the food industries Materials which hitherto have been assumed td be free of lead have been found to contain quantities in excess of the legal tolerance, and both raw materials and finished products have been condemned and destroyed or otherwise removed from the market* For some time it has been apparent that a compre hensive investigation of foods in general with respect to the sources and quantities of their heavy metal constituents, is needed* It is equally apparent to those familiar with this problem, that there is no sound physiological basis for setting standards as to the permissible or safe lead content of foods either individually or in terms of the aggregate quantity ingested daily by human beings* The Kettering Laboratory has accumulated and published more reliable information in this general field than has any other experimental group in this country, and its staff is interested in many aspects of the problem* It is not surprising, therefore, that certain ... . . . 2- - ........ .- ' Industries involved in actual or potential difficulties should have sought the advice and assistance of the laboratory. ..
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