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Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illness within the United States. The beginning of regulation on food safety in the United States started in the early 1900s, when several outbreaks sparked the need for litigation managing food in the food industry. Over the next few decades, the United States created several government agencies in an effort to better understand contaminants in food and to regulate these impurities. Many laws regarding food safety in the United States have been created and amended since the beginning of the 1900s.
References
- 1 2 "Medicine: Post-Mortem". Time magazine . December 20, 1937. Archived from the original on April 3, 2009. Retrieved 2009-07-19.
Then, two months ago, fatality knocked at its door. A new mixture of a new drug (sulfanilamide) with a new solvent (diethylene glycol), which Dr. Massengill's salesmen sold as Elixir Sulfanilamide-Massengill, was discovered to be killing its users
- ↑ Wax, P.M. Elixirs, Diluents, and the Passage of the 1938 Federal Food, Drug and Cosmetic Act. Ann. Intern. Med. March 15, 1995 122(6):456–461.
- ↑ Mark S. Lesney, The ghosts of pharma past, Modern Drug Discovery, January 2004
- ↑ "GlaxoSmithKline provides update on divestment of non-core over-the-counter (OTC) brands". December 20, 2011. Retrieved February 8, 2012.
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