The following was was first published by Harvard Public Health magazine:
By Jerold Mande
Federal food law is clear: It bans “any poisonous or deleterious substance which may render [a food] injurious to health.”
For decades, regulators have used that provision mostly to crack down on food contaminated with toxic chemicals or microbes such as Listeria and Salmonella that can make us acutely ill. It’s …