Boric acid and borax were widely used as food preservatives in the late 19th and early 20th centuries, particularly in milk, butter, and meat products. These chemicals were promoted as harmless, but they were eventually found to be toxic, causing nausea, vomiting, and kidney damage. The Poison Squad experiments conducted by Harvey Wiley tested the safety of borax and other preservatives, contributing to the passage of the 1906 Pure Food and Drug Act.

The use of borax in food was a subject of debate in the popular press and literature, with some writers defending it as a necessary evil and others condemning it as poison. The conflict between industry and reformers provided rich material for social critics and poets, who often used the issue to explore themes of progress, consumerism, and the role of science. The debate also influenced the development of food writing as a genre.