Alfred W. McCann

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Alfred W. McCann (1879–1931) was an American journalist, author, and food safety advocate. He is best known for his work in exposing food adulteration and advocating for pure food laws in the early 20th century.

Early Life and Career

Alfred Watterson McCann was born in 1879. Little is known about his early life and education. He began his career as a journalist, where he developed a keen interest in public health and food safety.

Advocacy for Food Safety

McCann became a prominent figure in the fight against food adulteration. He wrote extensively on the subject, highlighting the dangers of contaminated and mislabeled food products. His investigative journalism played a significant role in raising public awareness about the importance of food safety.

Notable Works

One of McCann's most influential works was his book, The Science of Eating, published in 1919. In this book, he detailed the various ways in which food was being adulterated and provided guidelines for healthy eating. His work was instrumental in the push for stricter food safety regulations.

Impact on Legislation

McCann's efforts contributed to the passage of the Pure Food and Drug Act of 1906, which aimed to prevent the manufacture, sale, or transportation of adulterated or misbranded foods and drugs. His advocacy helped to establish the foundation for modern food safety standards in the United States.

Later Life and Death

Alfred W. McCann continued his work as a journalist and food safety advocate until his death in 1931. His legacy lives on through the continued efforts to ensure food safety and public health.

See Also

• Pure Food and Drug Act
• Food safety
• Public health
• Journalism