During the late 1800s, manufacturers added chemical preservatives to food to keep it looking fresh and give it a longer shelf life. These chemicals were often dangerous to human health. We talk with a science writer about the history of food regulation in the U.S., and the safety of our food today.
Episode Credits
- Larry Meiller Host
- Jane Rotonda Producer
- Deborah Blum Guest
Wisconsin Public Radio, © Copyright 2024, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
