Looking back in time, it’s hard to imagine a time when there were next to no food safety regulations in the United States. But in the late nineteenth and early twentieth century, there were no laws stopping food producers from selling food that endangered the health of their customers. This all changed at the turn of the twentieth century. Listen to hear how one American chemist conducted daring experiments to publicize the damage that tainted food could cause, and how this transformed food safety regulations forever.
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