INTRODUCTION TO FOOD
MICROBIOLOGY
,EARLY DEVELOPMENTS IN FOOD
MICROBIOLOGY
Since earlier times people have been using food microbiology.
Preservation of foods became important for uniform supply of food around the
year between 1000 B.C.
Many food preservation methods such as drying, cooking, baking, smoking,
salting, sugaring (with honey), low-temperature storage (in ice), storage without
air (in pits), fermentation (with fruits, grains, and milk), pickling, and spicing were
used to reduce spoilage.
Fermentation was used extensively not only to preserve foods but also as a
method to produce various types of desirable foods from milk, meat, fish, eggs,
grains, fruits, and vegetables.
, The major developments for possible roles of microorganisms in foods and their
scientific proof were initiated by Pasteur in the 1870s, followed by many other
scientists before the end of the 19th century.
This paved the way for the establishment of early food microbiology in the 20th
century.
Pasteur developed the process of pasteurization, which uses heat to kill bacteria
in milk and other foods.
In the late 1800s, German scientist Robert Koch developed the process of
sterilization, which uses heat and chemicals to kill bacteria.
MICROBIOLOGY
,EARLY DEVELOPMENTS IN FOOD
MICROBIOLOGY
Since earlier times people have been using food microbiology.
Preservation of foods became important for uniform supply of food around the
year between 1000 B.C.
Many food preservation methods such as drying, cooking, baking, smoking,
salting, sugaring (with honey), low-temperature storage (in ice), storage without
air (in pits), fermentation (with fruits, grains, and milk), pickling, and spicing were
used to reduce spoilage.
Fermentation was used extensively not only to preserve foods but also as a
method to produce various types of desirable foods from milk, meat, fish, eggs,
grains, fruits, and vegetables.
, The major developments for possible roles of microorganisms in foods and their
scientific proof were initiated by Pasteur in the 1870s, followed by many other
scientists before the end of the 19th century.
This paved the way for the establishment of early food microbiology in the 20th
century.
Pasteur developed the process of pasteurization, which uses heat to kill bacteria
in milk and other foods.
In the late 1800s, German scientist Robert Koch developed the process of
sterilization, which uses heat and chemicals to kill bacteria.
