3. In 1658- First person-role of microorganisms
in spoiling foods- A. Kircher
Saw what he referred to as “worms” invisible
to the naked eye
4. Food Preservation
1782—Canning of vinegar was introduced by a Swedish chemist
1810—Preservation of food by canning was patented by Appert in France
1813—Use of SO2 as a meat preservative
1825—T. Kensett and E. Daggett were granted a U.S. patent for preserving food
in tin cans
1835—A patent was granted to Newton in England for making condensed milk
1839—Tin cans came into wide use in the United States
5. 1840—Fish and fruit were first canned
1843—Sterilization by steam was first attempted by I. Winslow
1853—R. Chevallier- Appert obtained a patent for sterilization of food by
autoclaving
1854—Pasteur began wine investigations
Heating to remove undesirable organisms was introduced commercially in
1867–1868
1855—Grimwade in England was the first to produce powdered milk
6. 1865—The artificial freezing of fish on a commercial scale was begun in the
United States
1874—The first extensive use of ice in transporting meat at sea was begun
1874—Steam pressure cookers or retorts were introduced
1880—The pasteurization of milk was begun in Germany
1886—A mechanical process of drying fruits and vegetables was carried out
by an American, A.F. Spawn
1890—The commercial pasteurization of milk was begun in the United States
1907—E. Metchnikoff and co-workers isolated and named one of the yogurt
bacteria, Lactobacillus delbrueckii subsp. bulgaricus
7. 1916—The quick freezing of foods was achieved in Germany by R.
Plank, E. Ehrenbaum, and K. Reuter
1954—The antibiotic nisin was patented in England for use in certain
processed cheeses to control clostridial defects
1955—Sorbic acid was approved for use as a food preservative
1967—The first commercial facility designed to irradiate foods was
planned and designed in the United States
1988—Nisin was accorded GRAS (generally regarded as safe) status in
the United States
1990—Irradiation of poultry was approved in the United States
9. Food Fermentation
1822 C.J. Person named the microscopic organism found on the surface of wine
during vinegar production as Mycoderma mesentericum
Pasteur in 1868 proved that this organism was associated with the conversion of
alcohol to acetic acid and named it Mycoderma aceti
In 1898, Martinus Beijerinck renamed it Acetobacter aceti
1837 Theodor Schwann named the organism involved in sugar fermentation as
Saccharomyces (sugar fungus)
1838 Charles Cogniard-Latour suggested that growth of yeasts was associated
with alcohol fermentation
1860 Louis Pasteur showed that fermentation of lactic acid and alcohol from
sugar was the result of growth of specific bacteria and yeasts, respectively
1883 Emil Christian Hansen used pure cultures of yeasts to ferment beer
10. Food Spoilage
1804 Francois Nicolas Appert developed methods to
preserve foods in sealed glass bottles by heat in boiling
water.
He credited this process to Lazzaro Spallanzani (1765),
who first used the method to disprove the spontaneous
generation theory
1819 Peter Durand developed canning preservation of
foods in steel cans
1870 L. Pasteur recommended heating of wine at 62.7°C
for 30 min to destroy souring bacteria. F. Soxhlet
advanced boiling of milk for 35 min to kill contaminated
bacteria. Later, this method was modified and named
pasteurization, and used to kill mainly vegetative
pathogens and many spoilage bacteria
1895 Harry Russell showed that gaseous swelling with
bad odors in canned peas was due to growth of heat-
resistant bacteria (spores)
Louis Pasteur
12. Foodborne Diseases
1820 Justin Kerner described food poisoning from
eating blood sausage (due to botulism). Fatal disease
from eating blood sausage was recognized as early as
A.D. 900
1849 John Snow suggested the spread of cholera
through drinking water contaminated with sewage
In 1854, Filippo Facini named the cholera bacilli as
Vibrio cholera, which was isolated in pure form by
Robert Koch in 1884
1856 William Budd suggested that water
contamination with feces from infected person spread
typhoid fever and advocated the use of chlorine in
water supply to overcome the problem
In 1800, G. de Morveau and W. Cruikshank
advocated the use of chlorine to sanitize potable
water
John Snow
13. 1885 Theodor Escherich isolated Bacterium coli (later
named Escherichia coli) from the feces and suggested
that some strains were associated with infant diarrhea
1888 A.A. Gartner isolated Bacterium (later
Salmonella) enteritidis from the organs of a diseased
man as well as from the meat the man ate
In 1896, Marie von Ermengem proved that Salmonella
enteritidis caused a fatal disease in humans who
consumed contaminated sausage
1894 J. Denys associated pyogenic Staphylococcus
with death of a person who ate meat prepared from a
diseased cow
1895 Marie von Ermengem isolated Bacillus botulinus
(Clostridium botulinum) from contaminated meat and
proved that it caused botulism
Theodor Escherich
14. Microbiology Techniques
1854 Heinrich Schröder and Theodore von Dusch used cotton to
close tubes and flasks to prevent microbial contamination in
heated culture broths
1876 Car Weigert used methylene blue (a synthetic dye) to stain
bacteria in aqueous suspensions
1877 Ferdinand Cohn showed heat resistance of Bacillus subtilis
endospores
1878 Joseph Lister isolated Streptococcus (now Lactococcus
lactis) in pure culture by serial dilution from sour milk
1880s Robert Koch and his associates introduced many
important methods that are used in all branches of microbiology,
such as solid media (first gelatin, then agar) to purify and
enumerate bacteria, Petri dish, flagellar staining, steam
sterilization of media above 100ºC, and photography of cells and
spores
1884 Hans Christian Gram developed Gram staining of bacterial
cells
Robert Koch