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In 1820, chemist Friedrich Accum wrote in his book Death in the Pot that common foods like milk, flour, beer and sweets were routinely tampered with.

But 84 years after Accum’s early findings on adulteration, the UK and US were arriving at institutional, legal and scientific arrangements that worked for citizens and businesses alike.

By 1820, the chemist Frederick Accum documented what he called “culinary poisons” in London’s food.

Photograph: Print Collector/Getty Images A workable approach to food safety requires methods of detecting unsafe food, methods that still weren’t obvious in the 1850s, 30 years after Accum’s first report.

Seven fire crews are at the scene of the blaze on the ship Accum, bound for the Caribbean, which broke out shortly before 15:30 GMT.