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SUMMARY:Eating Dangerously: How a Chemist’s “Poison Squad” Won the Battle for Food Safety in the US
DESCRIPTION:Sponsored by ACS Webinars and ACS History of Chemistry Division\n11 am-Noon\, Online via Zoom\, Free\, Registration required\n\nIn 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 meat without any of the regulatory oversight that we take for granted today. \n\n\n\nJoin Pulitzer Prize winner and New York Times-bestselling author Deborah Blum as she reveals the dramatic true story of how food was made safer in the United States during a 30-year food safety battle for consumer protection by chemist Dr. Harvey Washington Wiley and his heroic Poison Squad. \nRegister now to discover the surprisingly thrilling history of food safety standards in America – a story of politics\, poison and a federal chemist turned crusader who took us from a century deemed the “great American stomachache” to the landmark 1906 Food and Drug Act. \nThis ACS Webinar is moderated by Carmen J. Giunta\, Professor Emeritus of Le Moyne College and is co-produced with the ACS Division of the History of Chemistry. \n\n\n\n\n\n\nWhat You Will Learn\n\nWhat the US food supply was like before regulation\nHow 19th century food chemists investigated the problem\nThe science and the politics of the first consumer safety laws – and their continuing influence
URL:https://www.siliconvalleyacs.org/event/eating-dangerously-how-a-chemists-poison-squad-won-the-battle-for-food-safety-in-the-us/
LOCATION:Virtual
CATEGORIES:ACS Webinars
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