How a Chemist and His ‘Poison Squad’ Inspired the First Food Safety Regulations
Author and science journalist Deborah Blum describes how an Indiana chemist kicked off the first major food regulation in the U.S.
Tanya Lewis is a senior editor covering health and medicine at Scientific American. She writes and edits stories for the website and print magazine on topics ranging from COVID to organ transplants. She also co-hosts Your Health, Quickly on Scientific American's podcast Science, Quickly and writes Scientific American's weekly Health & Biology newsletter. She has held a number of positions over her seven years at Scientific American, including health editor, assistant news editor and associate editor at Scientific American Mind. Previously, she has written for outlets that include Insider, Wired, Science News, and others. She has a degree in biomedical engineering from Brown University and one in science communication from the University of California, Santa Cruz.
How a Chemist and His ‘Poison Squad’ Inspired the First Food Safety Regulations
Author and science journalist Deborah Blum describes how an Indiana chemist kicked off the first major food regulation in the U.S.
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