Changes – Then and Now (part 1)

September is National Food Safety Education Month, a time dedicated to raising awareness about safe practices that prevent foodborne illness. One thing that is consistent in the world of food safety … is change!

In this early lecture, food policy professor and author Dr. Darin Detwiler explains how seven main characteristics of American society at the turn of the 20th Century impacted the food industry – a conversation around larger concepts of Industrialization, Population Increase, Immigration, Urbanization, Increasing Affluence, Changing Lifestyles, Movement of Food and People, and People becoming more Susceptible to Foodborne Illnesses. Collectively and on their own, these changing characteristics created both opportunities and new risks for food safety. These topics are as relevant today as they were over 120 years ago.

Watch now: “Early 20th Century Society and Food” [8:16]

#FoodSafetyMonth #FoodHistory #PublicHealth #FoodIndustry #change