The earliest food laws in the United States, dating from the 1600s to 1800s, were designed to combat economic deception and to protect American exports. The Food and Drugs Act and the Federal Meat Inspection Act, both passed in 1906, were the first federal food laws to protect American consumers. The 1938 Food, Drug, and Cosmetic Act regulated non-meat and poultry products until passage in 2010 of the Food Safety Modernization Act. The meat industry is regulated largely by the 1906 Federal Meat Inspection Act. European food law has been influenced by the formation of the European Economic Community and later the European Union. Food safety laws in the latter half of the twentieth century focused on developing a common market, but with the introduction of the General Food Law in 2002, the focus shifted to assuring high levels of food safety. The adoption of the Food Hygiene I and II principles in 2004 completed the EU food law.