Mary Engle Pennington died in New York at the age of 80. Her death marks the end of a significant career dedicated to improving food safety and refrigeration technology.

The Pure Food and Drug Act of 1906 was enacted in the United States. This act was pivotal in the creation of the Food Research Laboratory where Mary Engle Pennington later became the chief, leading to significant advancements in food safety and standards. While not directly involving Pennington, the act created the context for her future work.

Mary Engle Pennington was born in Nashville, Tennessee, to Henry and Sarah Malony Pennington. This marks the beginning of the life of a pioneering woman in bacteriological chemistry, food science, and refrigeration engineering.