1. The History of Food Preservation: How Science in the 18 th and 19 th Centuries Changed the Food Industry Sally Tobler December 12, 2006

2. Overview Continuous evolution – evidence dating back to 20,000 years ago. Continuous evolution – evidence dating back to 20,000 years ago. Drastic improvements only happening in the last 200 years. Drastic improvements only happening in the last 200 years. Science during this period (18 th and 19 th centuries) heavily influenced preservation and the food industry. Science during this period (18 th and 19 th centuries) heavily influenced preservation and the food industry.

3. Preservation Effects Permitted less nomadic travels Permitted less nomadic travels Communities, civilizations established Communities, civilizations established Expeditions were extended in time and routes Expeditions were extended in time and routes Increasing populations had better supplies of foods Increasing populations had better supplies of foods Helped eliminate food borne diseases Helped eliminate food borne diseases Supplies could last throughout seasons, extending life expectancies. Supplies could last throughout seasons, extending life expectancies.

4. Preservation Methods Five main ways to preserve foods and remove microorganisms: Five main ways to preserve foods and remove microorganisms: Chemicals Chemicals Drying Drying Refrigeration Refrigeration Canning Canning Radiation Radiation The last three methods are current practices, developed and modified in the last two centuries.

5. Egyptian Preservation Most of the preservation used in Egypt focused on grains and cereals. Most of the preservation used in Egypt focused on grains and cereals. Methods used were primarily storage and drying. Methods used were primarily storage and drying. Storage of grains important in fear of the Nile not flooding regularly and crops not being nourished. Storage of grains important in fear of the Nile not flooding regularly and crops not being nourished. Storage facilities were located throughout communities for distribution. Storage facilities were located throughout communities for distribution. The storage and drying processes provided distinguished jobs. The storage and drying processes provided distinguished jobs.

6. Egyptian Preservation Beer was a common staple of the Egyptian diet. Beer was a common staple of the Egyptian diet. Evidence of beer dates back to 4000 B.C. Evidence of beer dates back to 4000 B.C. Breweries and bakeries were complex structures. Breweries and bakeries were complex structures. Wine was produced as well, only for the elite. Wine was produced as well, only for the elite. Fish and meats were also preserved, by drying and some salting. Fish and meats were also preserved, by drying and some salting. First area to demonstrate the use of sweeteners, such as honey in their diets and foods. First area to demonstrate the use of sweeteners, such as honey in their diets and foods.

7. Mesopotamian Preservation Earliest wine making evidence- dating back to 6000 B.C. Earliest wine making evidence- dating back to 6000 B.C. This viticulture spread to Egypt. This viticulture spread to Egypt. Writing first developed in this region in the late 4 th century B.C. Writing first developed in this region in the late 4 th century B.C. Evidence of ration lists, food distributions and granary inventories. Evidence of ration lists, food distributions and granary inventories. Narratives passed on about preservation methods. Narratives passed on about preservation methods.

8. Mesopotamian Preservation First evidence of ovens. First evidence of ovens. “tannur” ovens “tannur” ovens Beehive shape, stood upright Beehive shape, stood upright Made of out clay and gypsum Made of out clay and gypsum Withstand temps up to 850°C Withstand temps up to 850°C Used to cook grains and breads. Used to cook grains and breads. Fish was commonly dried, smoked, and pressed for oils. Fish was commonly dried, smoked, and pressed for oils. The early beer and wine added important proteins and nutrients to the diets since the beverages were very low in alcoholic content The early beer and wine added important proteins and nutrients to the diets since the beverages were very low in alcoholic content

9. Early Methods The early methods of brewing, baking, and winemaking created products that allowed trades and commerce. The early methods of brewing, baking, and winemaking created products that allowed trades and commerce. Storage of grains added tetracyclines to the diets, which probably helped resist many diseases and infections. Storage of grains added tetracyclines to the diets, which probably helped resist many diseases and infections. The preserved products also introduced proteins and vitamins into the diets. The preserved products also introduced proteins and vitamins into the diets.

10. Other Early Methods Pompeii- jars of fruit preserved in honey. Pompeii- jars of fruit preserved in honey. Rome- first preserved ham Rome- first preserved ham Vikings laid fish in the riggings of their ships to let sea wind dry their fish. Vikings laid fish in the riggings of their ships to let sea wind dry their fish. Early North American Indians- pemmican Early North American Indians- pemmican Remove fat, cook meat, then grind fat and meat into a paste. Remove fat, cook meat, then grind fat and meat into a paste. Prevented deterioration. Prevented deterioration. Important for fur traders during the 17 th, 18 th, 19 th centuries. Important for fur traders during the 17 th, 18 th, 19 th centuries. New stoneware developed during the 16 th centuries New stoneware developed during the 16 th centuries Could stand high temperatures 1200-1400°C Could stand high temperatures 1200-1400°C

11. Food Preservation Shift During the 17 th and 18 th centuries, new ingredients were being created. During the 17 th and 18 th centuries, new ingredients were being created. Imported spices and sugars increased the variety of foods. Imported spices and sugars increased the variety of foods. The 18 th century created a shift in food preservation from a necessity for survival to a desire for delicacies. The 18 th century created a shift in food preservation from a necessity for survival to a desire for delicacies. 1735- botulism first recognized (from sausage use) 1735- botulism first recognized (from sausage use) Food preservation methods used were not effective enough for long term use. Food preservation methods used were not effective enough for long term use. Better methods were needed for safer food consumption. Better methods were needed for safer food consumption. Switch from primitive methods used to flavor foods to newer scientific techniques that removed life from food. Switch from primitive methods used to flavor foods to newer scientific techniques that removed life from food.

12. Reasons for Better Methods Britain’s population doubled within the 19 th century. Britain’s population doubled within the 19 th century. Starvation, malnutrition Starvation, malnutrition Agricultural machinery improving- fertilizers developed Agricultural machinery improving- fertilizers developed Extensions of railways and transportation systems. Extensions of railways and transportation systems. In America, no commercial food preservation. In America, no commercial food preservation. During and after the Civil War, United States was producing 500,000 tons of preserved foods per year. During and after the Civil War, United States was producing 500,000 tons of preserved foods per year. Microbial causes of deterioration and disease were being discovered. Microbial causes of deterioration and disease were being discovered. Food technology was being seen in a more scientific way. Food technology was being seen in a more scientific way.

13. Spallanzani Did not believe in spontaneous generation (the common idea during the 18 th century) Did not believe in spontaneous generation (the common idea during the 18 th century) Did not believe that “animalcules” rose from dead substances. Did not believe that “animalcules” rose from dead substances. Instead of corking glass vessels, he sealed vessels containing soup with glass. Instead of corking glass vessels, he sealed vessels containing soup with glass. After boiling each vessel for periods of time, he removed to let cool for a while an then observed. After boiling each vessel for periods of time, he removed to let cool for a while an then observed. Vessels that had been sealed with glass and boiled for an hour showed no animalcules; vessels that had been sealed and boiled for a few minutes still showed microbes. Vessels that had been sealed with glass and boiled for an hour showed no animalcules; vessels that had been sealed and boiled for a few minutes still showed microbes. He realized that the animalcules got into the soups from the air, not by spontaneously generating. He realized that the animalcules got into the soups from the air, not by spontaneously generating. He also recognized that heating or cooking substances for longer periods of time was better to kill microorganisms. He also recognized that heating or cooking substances for longer periods of time was better to kill microorganisms.

14. Nicolas Appert During the late 18 th century, there was a great demand for better preservation methods for naval expeditions. During the late 18 th century, there was a great demand for better preservation methods for naval expeditions. Scurvy was a prominent disease. Scurvy was a prominent disease. Appert not a trained scientist. Appert not a trained scientist. Appert designed a method to heat and seal foods for bottling and canning. Appert designed a method to heat and seal foods for bottling and canning. Worked on his process for years before opening a factory in 1795. Worked on his process for years before opening a factory in 1795.

15. Appert’s process Steps: Steps: Cook (boil) the food. Cook (boil) the food. Bottle food in appropriate vessel. Bottle food in appropriate vessel. Cork vessel. Cork vessel. Water-bath to boil vessel with product. Water-bath to boil vessel with product. Remove product after set period of time and let cool. Remove product after set period of time and let cool.

16. Appert’s process Recognized excluding air was critical. Recognized excluding air was critical. Created strong corks that supported inside and outside of bottle. Created strong corks that supported inside and outside of bottle. Created a glue out of isinglass to join pieces of cork together, creating large and strong corks to withstand heat and pressure. Created a glue out of isinglass to join pieces of cork together, creating large and strong corks to withstand heat and pressure. Created a luting of quick lime and water. Smeared on top of corks to prevent air from entering the bottles. Created a luting of quick lime and water. Smeared on top of corks to prevent air from entering the bottles. Only used glass bottles with wide necks to permit many foods. Only used glass bottles with wide necks to permit many foods. Bottles had rims or rings so lids could be placed on top. Bottles had rims or rings so lids could be placed on top. Stand up bottles for easy storage and packaging. Stand up bottles for easy storage and packaging.

17. Appert’s process Preserved many foods: Preserved many foods: Meats Meats Gravies Gravies Fish Fish Vegetables – peas, onions, asparagus, spinach, etc. Vegetables – peas, onions, asparagus, spinach, etc. Fruits – currants, cherries, nectarines, etc. Fruits – currants, cherries, nectarines, etc. Milk, eggs, cream Milk, eggs, cream

18. Appert’s process After 7 years of factory work, Appert sent out samples of his products for the navy. After 7 years of factory work, Appert sent out samples of his products for the navy. Received great success. Received great success. “In each bottle and at little cost is a glorious sweetness that recalls the month of May in the heart of winter.” “In each bottle and at little cost is a glorious sweetness that recalls the month of May in the heart of winter.” ~Grimond de la Reynière (Thorne, 1986, pg. 30) Published book detailing process for domestic and commercial use. Published book detailing process for domestic and commercial use.

19. Louis Pasteur Did not believe in spontaneous generation. Did not believe in spontaneous generation. Believed that particles in the air cause contamination. Believed that particles in the air cause contamination. Developed a swan-neck flask to exclude air. Developed a swan-neck flask to exclude air. After boiling yeast soups in these flasks, he observed no contaminants. After boiling yeast soups in these flasks, he observed no contaminants. Baffled naturalists and chemists of the time who believed in spontaneous generation. Baffled naturalists and chemists of the time who believed in spontaneous generation.

20. Pasteur Later worked with yeasts and diseases in wines. Later worked with yeasts and diseases in wines. Believed that heating wines after fermentation processes were completed would kill microbes. Believed that heating wines after fermentation processes were completed would kill microbes. Heating the wines quickly to 130°F displayed no microbes or unpleasant flavors. Heating the wines quickly to 130°F displayed no microbes or unpleasant flavors. This process is now known as pasteurization. This process is now known as pasteurization. Success and immediately used in the food industry. Success and immediately used in the food industry. Used in beer, milk, wine and vinegar making. Used in beer, milk, wine and vinegar making. Helped set precautions to avoid spoilage of food products. Helped set precautions to avoid spoilage of food products. Opened the door for microbial research, especially in the food industry. Opened the door for microbial research, especially in the food industry.

21. Canning Canning gained popularity after the Civil War. Canning gained popularity after the Civil War. English immigrant, William Underwood, introduced canning to America. English immigrant, William Underwood, introduced canning to America. John L. Mason invented his famous canning jar in 1858. John L. Mason invented his famous canning jar in 1858. Metal cap and rubber gasket to create a seal. Metal cap and rubber gasket to create a seal. Mass productions were available for home and commercial use. Mass productions were available for home and commercial use. Revolutionized the way people all over the world ate. Revolutionized the way people all over the world ate. United States consume more than 200 million cans of food and drink each day! United States consume more than 200 million cans of food and drink each day!

22. Clarence Birdseye Discovered at home in Canada, foods left in the ice had better flavors than others. Discovered at home in Canada, foods left in the ice had better flavors than others. Experimented with different foods and freezing times. Experimented with different foods and freezing times. Quickly freezing foods helped retain flavor and quality. Quickly freezing foods helped retain flavor and quality. Developed a method to freeze: Developed a method to freeze: Metal plates soaked in calcium chloride brine and chilled. Food packed between the plates. Metal plates soaked in calcium chloride brine and chilled. Food packed between the plates. Method patented in 1928. Method patented in 1928. Used commercially with fish and meats. Used commercially with fish and meats.

23. Birdseye 1930- first Birdseye freezer introduced in Massachusetts. 1930- first Birdseye freezer introduced in Massachusetts. Birdseye developed many different freezers for domestic and commercial use. Birdseye developed many different freezers for domestic and commercial use.

24. Preservation Today Freeze-drying used for military and space expeditions. Freeze-drying used for military and space expeditions. Foods subjected to high pressures Foods subjected to high pressures Expensive but highly effective. Expensive but highly effective. Radiation used frequently Radiation used frequently HTST – High Temperature Short Time processing. HTST – High Temperature Short Time processing.

25. Preservation Today New food borne pathogens being discovered. New food borne pathogens being discovered. Greater need for safer home and commercial preservation methods. Greater need for safer home and commercial preservation methods. Clostridium botulinum – most famous microorganism in food industry. Clostridium botulinum – most famous microorganism in food industry. Listeria monocytogenes – recent pathogen Listeria monocytogenes – recent pathogen

26. Preservation Today Many domestic processes: Many domestic processes: Canning Canning Freezing Freezing blanching blanching Preserving with sugars Preserving with sugars Jams, jellies, preserves, marmalades, butters Jams, jellies, preserves, marmalades, butters Oven or sun drying Oven or sun drying

27. Conclusions Before 18 th and 19 th Centuries: long term preservation was non-existent or unsuccessful. Before 18 th and 19 th Centuries: long term preservation was non-existent or unsuccessful. Traveling, expeditions, and foods were limited by the scientific knowledge and processes. Traveling, expeditions, and foods were limited by the scientific knowledge and processes. After 18 th and 19 th Centuries: preservation methods improved. After 18 th and 19 th Centuries: preservation methods improved. Nutritional diseases declined. Nutritional diseases declined. Foods can be supplied all over. Foods can be supplied all over. Traveling easier and more applicable. Traveling easier and more applicable. Less deterioration or spoilage of foods. Less deterioration or spoilage of foods. Methods continuously being re-evaluated for safe consumption. Methods continuously being re-evaluated for safe consumption.