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Standard preservatives are salt, sugar, vinegar, spices and their essential oils, wood smoke, edible oils and fats, and alcohol.
The use, in food products, of any other preservative, antiseptic substance or coloring matter, or of any substance which preserves or enhances the natural color of a food product, is prohibited:
(A) If it is poisonous or injurious to health, under the conditions of its use in foods. Among such substances are fluorides, betanaphthol, formaldehyde, salts of copper, salicylic acid and its salts, boric acid and its salts, sulphurous acid and its salts, benzoic acid and its salts, saccharine and sodium sulphite. The use of one-tenth of one percent (0.1%) of benzoate of soda is allowed if the amount is clearly stated on bottle or label.
(B) If it is not one of the harmful vegetable colors or coal tar colors permitted and approved by the United States Department of Agriculture or by State Statute.
Coloring matter, when added to any article of food (except butter, cheese and confectionery) shall be clearly indicated on the front of the packages by the words, "Artificially Colored", "Vegetable Coloring", etc. (Ord. 61-O-44, 1961)