Development of history of food microbiology:
Year Events
1782 -Canning of vinegar introduced by a Swedish chemist
1810 -Preservation of food by canning was patented by Appert in France
-Peter Durand was issued a British patent to preserve food in "glass, pottery, tin or other metals or materials." The patent was later acquired by Hall, Gamble, and Donkin, possibly from Appert
1813 -Donkin, Hall, and Gamble introduced the practice of post processing incubation of canned foods.
-Use of SO2 as a meat preservative is thought to have originated around this time. 1825 - Patent preserving food in tin cans (Kensett and Daggett)
1835 -Patent making condensed milk (Newton in England) 1840 -Fish and fruit were first canned.
1842 -Patent freezing foods by immersion in an ice and salt brine (Benjamin in England)
1843 -Sterilization by steam was first attempted by Winslow in Maine.
1853 - Patent for sterilization of food by autoclaving (Chevallier-Appert)
1854 -Pasteur began wine investigations. Heating to remove undesirable organisms was introduced commercially in 1867-1868
1855 - First to produce powdered milk (Wade in England)
1857 -Louis Pasture showed that souring milk was caused by microbes and in 1860 he 1857 -Louis Pasture showed that souring milk was caused by microbes and in 1860 he
demonstrated that heat destroyed undesirable microbes in wine and beer.
1865 -The artificial freezing of fish on a commercial scale was begun in the United States. Eggs followed in 1889.
1874 -The first extensive use of ice in transporting meat at sea. -Steam pressure cookers or retorts were introduced.
1878 -The first successful cargo of frozen meat went from Australia to England.
1880 -The pasteurization of milk begun in Germany. 1886 -Krukowitsch was the first to note the destructive effects of ozone on spoilage bacteria. 1890 -The commercial pasteurization of milk begins n the United States.
-Mechanical refrigeration for fruit storage begins in Chicago 1907 -Metchnikoff and co-workers isolated, and named one of the yogurt bacteria, Lactobacillus bulgaricus.
-The role of acetic acid bacteria in cider production was noted by Barker
1908 -Sodium benzoate was given official sanction by the United States as a preservative in certain foods. 1916 -The quick freezing of foods was achieved in Germany by Plank, Ehrenbaum, and Reuter
1917 -Birdseye the United States began work on the freezing of foods for the retail trade.
-Franks was issued a patent for preserving fruits and vegetables under CO: 1920 -Bigelow and Esty published the first systematic study of spore heat resistance above 212°F.
The "general method" for calculating thermal processes was published by Bigelow et al the
method was simplified by Ball in 1923 1922 -Esty and Meyer established method for studying Clostridium botulinum spores in phosphate
Buffer at 18°F 1928 -The first commercial use of controlled atmosphere storage of apples was made in Europe (first
used in New York in 1940).
1929 -A patent issued in France proposed the use of high-energy radiation for the processing of foods.
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