the history of food preservation

The History of Food The History of Food Preservation: How Science in the Preservation: How Science in the 1818thth and 19 and 19thth Centuries Changed Centuries Changed

the Food Industrythe Food IndustrySally ToblerSally Tobler

December 12, 2006December 12, 2006

OverviewOverview

Continuous evolution – evidence Continuous evolution – evidence dating back to 20,000 years ago.dating back to 20,000 years ago.

Drastic improvements only Drastic improvements only happening in the last 200 years.happening in the last 200 years.

Science during this period (18Science during this period (18thth and and 1919thth centuries) heavily influenced centuries) heavily influenced preservation and the food industry.preservation and the food industry.

Preservation EffectsPreservation Effects

Permitted less nomadic travelsPermitted less nomadic travels Communities, civilizations establishedCommunities, civilizations established Expeditions were extended in time and Expeditions were extended in time and

routesroutes Increasing populations had better supplies Increasing populations had better supplies

of foodsof foods Helped eliminate food borne diseasesHelped eliminate food borne diseases Supplies could last throughout seasons, Supplies could last throughout seasons,

extending life expectancies. extending life expectancies.

Preservation MethodsPreservation Methods

Five main ways to preserve foods and Five main ways to preserve foods and remove microorganisms:remove microorganisms: ChemicalsChemicals DryingDrying RefrigerationRefrigeration CanningCanning RadiationRadiation

The last three methods are current practices, The last three methods are current practices, developed and modified in the last two developed and modified in the last two centuries.centuries.

Egyptian PreservationEgyptian Preservation

Most of the preservation used in Egypt focused on Most of the preservation used in Egypt focused on grains and cereals. 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 Storage of grains important in fear of the Nile not

flooding regularly and crops not being nourished.flooding regularly and crops not being nourished. Storage facilities were located throughout Storage facilities were located throughout

communities for distribution.communities for distribution. The storage and drying processes provided The storage and drying processes provided

distinguished jobs.distinguished jobs.

Egyptian PreservationEgyptian 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 Breweries and bakeries were complex

structures.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 Fish and meats were also preserved, by drying

and some salting.and some salting. First area to demonstrate the use of First area to demonstrate the use of

sweeteners, such as honey in their diets and sweeteners, such as honey in their diets and foods.foods.

Mesopotamian PreservationMesopotamian Preservation

Earliest wine making evidence- dating Earliest wine making evidence- dating back to 6000 B.C.back to 6000 B.C.

This viticulture spread to Egypt.This viticulture spread to Egypt. Writing first developed in this region in the Writing first developed in this region in the

late 4late 4thth century B.C. century B.C. Evidence of ration lists, food distributions and Evidence of ration lists, food distributions and

granary inventories.granary inventories. Narratives passed on about preservation Narratives passed on about preservation

methods.methods.

Mesopotamian PreservationMesopotamian Preservation First evidence of ovens.First evidence of ovens.

““tannur” ovenstannur” ovens Beehive shape, stood uprightBeehive shape, stood upright Made of out clay and gypsumMade of out clay and gypsum Withstand temps up to 850Withstand temps up to 850°C°C Used to cook grains and breads.Used to cook grains and breads.

Fish was commonly dried, smoked, and Fish was commonly dried, smoked, and pressed for oils.pressed for oils.

The early beer and wine added important The early beer and wine added important proteins and nutrients to the diets since proteins and nutrients to the diets since the beverages were very low in alcoholic the beverages were very low in alcoholic content content

Early MethodsEarly Methods The early methods of brewing, baking, The early methods of brewing, baking,

and winemaking created products that and winemaking created products that allowed trades and commerce.allowed trades and commerce.

Storage of grains added tetracyclines Storage of grains added tetracyclines to the diets, which probably helped to the diets, which probably helped resist many diseases and infections.resist many diseases and infections.

The preserved products also introduced The preserved products also introduced proteins and vitamins into the diets.proteins and vitamins into the diets.

Other Early MethodsOther Early Methods Pompeii- jars of fruit preserved in honey.Pompeii- jars of fruit preserved in honey. Rome- first preserved hamRome- first preserved ham Vikings laid fish in the riggings of their Vikings laid fish in the riggings of their

ships to let sea wind dry their fish.ships to let sea wind dry their fish. Early North American Indians- pemmicanEarly North American Indians- pemmican

Remove fat, cook meat, then grind fat and Remove fat, cook meat, then grind fat and meat into a paste.meat into a paste.

Prevented deterioration.Prevented deterioration. Important for fur traders during the 17Important for fur traders during the 17thth , 18 , 18thth , ,

1919thth centuries. centuries. New stoneware developed during the 16New stoneware developed during the 16thth

centuriescenturies Could stand high temperatures 1200-1400Could stand high temperatures 1200-1400°C°C

Food Preservation ShiftFood Preservation Shift

During the 17During the 17thth and 18 and 18thth centuries, new ingredients centuries, new ingredients were being created.were being created.

Imported spices and sugars increased the variety of Imported spices and sugars increased the variety of foods.foods.

The 18The 18thth century created a shift in food preservation century created a shift in food preservation from a necessity for survival to a desire for delicacies.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 Food preservation methods used were not effective

enough for long term use.enough for long term use. Better methods were needed for safer food Better methods were needed for safer food

consumption.consumption. Switch from primitive methods used to flavor foods to Switch from primitive methods used to flavor foods to

newer scientific techniques that removed life from newer scientific techniques that removed life from food.food.

Reasons for Better MethodsReasons for Better Methods

Britain’s population doubled within the 19Britain’s population doubled within the 19thth century. century. Starvation, malnutritionStarvation, malnutrition

Agricultural machinery improving- fertilizers Agricultural machinery improving- fertilizers developeddeveloped

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 During and after the Civil War, United States was

producing 500,000 tons of preserved foods per year.producing 500,000 tons of preserved foods per year. Microbial causes of deterioration and disease were Microbial causes of deterioration and disease were

being discovered.being discovered. Food technology was being seen in a more scientific Food technology was being seen in a more scientific

way.way.

SpallanzaniSpallanzani Did not believe in spontaneous generation (the common Did not believe in spontaneous generation (the common

idea during the 18idea during the 18thth century) century) Did not believe that “animalcules” rose from dead Did not believe that “animalcules” rose from dead

substances.substances. Instead of corking glass vessels, he sealed vessels Instead of corking glass vessels, he sealed vessels

containing soup with glass.containing soup with glass. After boiling each vessel for periods of time, he removed to After boiling each vessel for periods of time, he removed to

let cool for a while an then observed.let cool for a while an then observed. Vessels that had been sealed with glass and boiled for an Vessels that had been sealed with glass and boiled for an

hour showed no animalcules; vessels that had been sealed hour showed no animalcules; vessels that had been sealed and boiled for a few minutes still showed microbes.and boiled for a few minutes still showed microbes.

He realized that the animalcules got into the soups from the He realized that the animalcules got into the soups from the air, not by spontaneously generating. air, not by spontaneously generating.

He also recognized that heating or cooking substances for He also recognized that heating or cooking substances for longer periods of time was better to kill microorganisms.longer periods of time was better to kill microorganisms.

Nicolas AppertNicolas Appert

During the late 18During the late 18thth century, there was a century, there was a great demand for better preservation great demand for better preservation methods for naval expeditions.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 Appert designed a method to heat and

seal foods for bottling and canning.seal foods for bottling and canning. Worked on his process for years before Worked on his process for years before

opening a factory in 1795. opening a factory in 1795.

Appert’s processAppert’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 Remove product after set period of time

and let cool.and let cool.


Recognized excluding air was critical.Recognized excluding air was critical. Created strong corks that supported inside and Created strong corks that supported inside and

outside of bottle.outside of bottle. Created a glue out of isinglass to join pieces of cork Created a glue out of isinglass to join pieces of cork

together, creating large and strong corks to together, creating large and strong corks to withstand heat and pressure.withstand heat and pressure.

Created a luting of quick lime and water. Smeared on Created a luting of quick lime and water. Smeared on top of corks to prevent air from entering the bottles.top of corks to prevent air from entering the bottles.

Only used glass bottles with wide necks to permit Only used glass bottles with wide necks to permit many foods.many foods.

Bottles had rims or rings so lids could be placed on Bottles had rims or rings so lids could be placed on top.top.

Stand up bottles for easy storage and packaging.Stand up bottles for easy storage and packaging.


Preserved many foods:Preserved many foods: MeatsMeats GraviesGravies FishFish Vegetables – peas, Vegetables – peas,

onions, asparagus, onions, asparagus, spinach, etc.spinach, etc.

Fruits – currants, Fruits – currants, cherries, nectarines, etc.cherries, nectarines, etc.

Milk, eggs, creamMilk, eggs, cream


After 7 years of factory work, Appert sent After 7 years of factory work, Appert sent out samples of his products for the navy.out samples of his products for the navy.

Received great success.Received great success. ““In each bottle and at little cost is a In each bottle and at little cost is a

glorious sweetness that recalls the month glorious sweetness that recalls the month of May in the heart of winter.”of May in the heart of winter.”~Grimond de la Reyni~Grimond de la Reynière (Thorne, 1986, pg. 30)ère (Thorne, 1986, pg. 30)

Published book detailing process for Published book detailing process for domestic and commercial use.domestic and commercial use.

Louis PasteurLouis Pasteur

Did not believe in spontaneous Did not believe in spontaneous generation.generation.

Believed that particles in the air Believed that particles in the air cause contamination.cause contamination.

Developed a swan-neck flask to Developed a swan-neck flask to exclude air.exclude air.

After boiling yeast soups in these After boiling yeast soups in these flasks, he observed no flasks, he observed no contaminants.contaminants.

Baffled naturalists and chemists of Baffled naturalists and chemists of the time who believed in the time who believed in spontaneous generation.spontaneous generation.

PasteurPasteur

Later worked with yeasts and diseases in wines.Later worked with yeasts and diseases in wines. Believed that heating wines after fermentation Believed that heating wines after fermentation

processes were completed would kill microbes.processes were completed would kill microbes. Heating the wines quickly to 130Heating the wines quickly to 130°F displayed no °F displayed no

microbes or unpleasant flavors.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 Helped set precautions to avoid spoilage of food

products.products. Opened the door for microbial research, especially Opened the door for microbial research, especially

in the food industry.in the food industry.

CanningCanning

Canning gained popularity after the Civil War.Canning gained popularity after the Civil War. English immigrant, William Underwood, introduced English immigrant, William Underwood, introduced

canning to America.canning to America. John L. Mason invented his famous canning jar in John L. Mason invented his famous canning jar in

1858.1858. 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 Mass productions were available for home and commercial use.commercial use.

Revolutionized the way people all over the world Revolutionized the way people all over the world ate.ate.

United States consume more than 200 million cans United States consume more than 200 million cans of food and drink each day!of food and drink each day!

Clarence BirdseyeClarence Birdseye

Discovered at home in Canada, foods left in the Discovered at home in Canada, foods left in the ice had better flavors than others.ice had better flavors than others.

Experimented with different foods and freezing Experimented with different foods and freezing times.times.

Quickly freezing foods helped retain flavor and Quickly freezing foods helped retain flavor and quality.quality.

Developed a method to freeze:Developed a method to freeze: Metal plates soaked in calcium chloride brine and Metal plates soaked in calcium chloride brine and

chilled. Food packed between the plates.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.

BirdseyeBirdseye 1930- first Birdseye 1930- first Birdseye

freezer introduced in freezer introduced in Massachusetts. Massachusetts.

Birdseye developed Birdseye developed many different many different freezers for freezers for domestic and domestic and commercial use.commercial use.

Preservation TodayPreservation Today

Freeze-drying used for military and Freeze-drying used for military and space expeditions.space expeditions. Foods subjected to high pressuresFoods subjected to high pressures Expensive but highly effective.Expensive but highly effective.

Radiation used frequentlyRadiation used frequently HTST – High Temperature Short Time HTST – High Temperature Short Time

processing.processing.


New food borne pathogens being New food borne pathogens being discovered.discovered.

Greater need for safer home and Greater need for safer home and commercial preservation methods.commercial preservation methods.

Clostridium botulinumClostridium botulinum – most famous – most famous microorganism in food industry.microorganism in food industry.

Listeria monocytogenesListeria monocytogenes – recent – recent pathogen pathogen


Many domestic Many domestic processes:processes: CanningCanning FreezingFreezing

blanchingblanching Preserving with sugarsPreserving with sugars

Jams, jellies, preserves, Jams, jellies, preserves, marmalades, buttersmarmalades, butters

Oven or sun dryingOven or sun drying

ConclusionsConclusions

Before 18Before 18thth and 19 and 19thth Centuries: long term Centuries: long term preservation was non-existent or unsuccessful.preservation was non-existent or unsuccessful. Traveling, expeditions, and foods were limited by the Traveling, expeditions, and foods were limited by the

scientific knowledge and processes.scientific knowledge and processes. After 18After 18thth and 19 and 19thth Centuries: preservation Centuries: preservation

methods improved.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 Methods continuously being re-evaluated for safe consumption.consumption.

the history of food preservation

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