The document provides a history of hygiene practices from ancient times to modern day. It discusses the following key points in 3 sentences: The earliest hygiene rules date back to around 1500 BC in Hindu texts, with religious rules around hygiene developing in Judaism and Islam. In ancient Greece, people would clean themselves by rubbing oils and sand on their skin before scraping it off, while Romans enjoyed elaborate public baths that became a pastime. Major developments in personal, food, and home hygiene increased in the 19th century during the Industrial Revolution, including advances in food preservation methods like pasteurization and refrigeration as well as the emergence of public baths and private bathrooms.

1. History of
Hygiene
by Alois Fellinger
August 20,2014

2. Etymology• HYGIENE first attested in English in 1677s
• hygiene comes from French hygiène, a
latinisation of Greek ὑγιεινή (τέχνη)
hugieinē technē (art of health)

3. Hygieia (Greek Ὑγιεία or Ὑγεία,
Latin Hygēa or Hygīa), was the
daughter of the god of
medicine, Asclepius, and
Epione, goddess of soothing.
She was the goddess of health.
Hugieia (ύγιεία: health) was
used as a greeting among the
Pythagoreans.

4. Hygiene• Personal hygiene
• Respiratory hygiene
• Food hygiene
• Home hygiene
• Laundry hygiene

5. Recoreded
Begin• Earliest hygiene rules
from around 1500 BC in
Hindu text Manusmriti
Vishnupuran
• Religious rules in
Judaism and Islam

6. In ancient Greece,
people cleaned
themselves by rubbing a
mixture of oil and sand
into their skin before
scraping it off with a
strigil - a long, slightly
curved, blunt 'blade' of
bronze, copper or bone.
Greek

7. Romans• Elaborate public bathes
• Bathing becomes a
pastime activity
• Includes sauna, pools,
massage, barber

8. Medieval• Bath houses were frowned
upon by the Catholic church
• Spreading of diseases due to
“other“ activities there

9. Mid 1800s• Public bath
• Individual bathrooms

11. Food Hygiene

12. Ancient Food
Preservation• “Refrigeration” - snow and ice in cold climates or adding saltpeter to water
to lower its temperature
• Dehydration - e.g. sun-drying
• Salting - the first additive used to preserve food
• Cooking - oldest method is open fire. Clay ovens common in China about 200 BC, Japan
wood or coal-fuelled ovens in 3rd century, Europe hearth and chimney by the middle ages

13. Recognition of
food spoilage• about 500 BC in China
• led to food prohibitions and recommendations to minimize danger of disease,
• don’t eat discoloured, dirty or smelly food
• cook raw foods using high temperatures
• eat hot food

14. Edible plates• Common in medieval Europe
• “Trenchers”, plates made from very hard bread
• Fed to beggars or dogs after the meal
• Later replaced by wooden or metal trenchers

15. Hygiene boom in
the 19th century
• With the industrial revolution, production of food also became increasingly
industrialized in form.
• The development of new processes to make food sustain for longer periods and reduce
germs during production went hand in hand with this industrialization.

16. • 1850 - John Tyndall developed
Tyndallization for germ reduction in heat-
sensitive foods
• 1855 - Friedrich Küchenmeister discovered
relationship between pork tapeworms in
humans and the parasitic infection
cysticercus cellulosas
• 1860 - Friedrich Albert Zenker proved the
infectiveness of parasitic trichinae
roundworms
• 1864 - Louis Pasteur invented the
Pasteurization process for the preservation
of food
• 1895 - Carl von Linde developed a cooling
process to preserve food.1800‘s

17. • 1860s: Alexander C. Twining experiments
with commercial refrigerants, refrigerated
train cars transported food
• 1920s: Clarence Birdseye got a patents for
his quick freezing processes, used for fish.
His apparatus of 2 hollow metal plates
cooled to −25° C by vaporization of
ammonia was the precursor to the design
of freezers used today in the food industry.
• 1930s: Powered, domestic refrigerators
began to replace ice boxes and the
necessity for fresh ice every day. Fridges
became popular (50% of US households
having one by 1938, in UK it took till 1968
until 50% of households had one)
Refrigeration

18. • Household ice boxes
mid 1800’s

19. • 1914, Nathaniel B. Wales,
1st practical electric refrigerator
• 1916 - Alfred Mellowes, self-
contained compressor refrigerator
• 1918 - William C. Durant starts
the Frigidaire Company, mass-
production of refrigerators
• 1922 - Baltzar von Platen and Carl
Munters, absorption refrigerator,
commercialized by Electrolux
General Electric
"Monitor-Top"
refrigerator, 1927

20. In the late 1920s fresh
vegetables were processed
through freezing by the Postum
Company (later General Foods),
which acquired the technology
from Clarence Birdseye

21. • 1960s, a collaborated effort between the
Pillsbury, NASA, and the U.S. Army
Laboratories
• Objective to provide safe food for space
• NASA had own requirements for Critical
Control Points (CCP) in engineering
• NASA and Pillsbury required contractors to
identify "critical failure areas" and
eliminate them from the system
• A microbiologist, Baumann, advocated for
first adoption of HACCP (at Pillsbury)
• Pillsbury's organized training program for
the FDA in 1969, titled "Food Safety
through the Hazard Analysis and Critical
Control Point System", the first time that
HACCP was used.
HACCP

22. • HACCP expanded in all areas –
from farm to fork
• Understanding of processes, combined
with appropriate cleaning procedures and
effective controlToday

23. Thank you!