What are the biggest improvements in food safety since 1900?

Now try to find TB on the 1997 chart. Pasteurization was not solely responsible, but it was a massive improvement. read more

Healthier animal care, feeding, and processing also improved food supply safety. In 1900, the incidence of typhoid fever was approximately 100 per 100,000 population; by 1920, it had decreased to 33.8, and by 1950, to 1.7 . read more

There are three main parts to examine: The history of foodborne illness itself, U.S. legislation surrounding the safety of our food supply, and the scientific and social aspects of these illnesses. Let’s start with looking at the history of foodborne illness. read more