Serious question: around 1900 meat was often preserved using formaldehyde, and milk was adulterated with water and chalk, and sometimes with pureed calf brains to simulate cream.

I hope we can agree that we are better off than that now.

What I'm curious about is whether you think it's been a steady stream of improvements, and we just need to improve further? Or if you think there was some point between 1900 and now where food health and safety was maximized, greater than either 1900 or now, and we've regressed since then?