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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. Food makers and their products are inspected and regulated by the Food and Drug Administration and the Department of Agriculture.
References
- 1 2 "Medicine: Post-Mortem". Time magazine . December 20, 1937. Archived from the original on April 3, 2009. Retrieved 2009-07-19.
- ↑ 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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