Eating Dangerously: How a Chemist’s “Poison Squad” Won the Battle for Food Safety in the US
VirtualSponsored by ACS Webinars and ACS History of Chemistry Division 11 am-Noon, Online via Zoom, Free, Registration required In the late 19th century, simply eating food could be a genuine hazard. To increase the shelf life of their products, food manufacturers intentionally added dangerous chemicals like formaldehyde and salicylic acid to everything from milk to […]