In the earlier part of the twentieth century, food spoilage was more of a concern because there were fewer preservatives and less question 2 options:
a. time to prepare food
b. antibiotics
c. refrigeration
d. crops

In the earlier part of the twentieth century, food spoilage was more of a concern. This is because there were fewer preservatives and less refrigeration. Antibiotics can also be a correct answer as well. Nowadays, food is filled with artificial flavors, colors and preservatives which lead to a longer shelf life.

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