MCB 180

• period where people are presumbly carnivorous first but also ate plant foods after. This period is where first food is cooked.

  food gathering period
• period where spoilage and poisoning encountered early

  food producing period
• beef manufacturing is discovered by whom?

  babylonia
• livestock breeding is discovered by whom?

  sumerians
• milk, butter, cheese are discovered by whom?

  egyptians
• salt preservative are discovered by whom?

  jews
• wines are discovered by whom?

  assyrians
• fermented sausages are discovered by whom?

  babylonia and ancient china
• what bacteria does the oils stops from food poisioning?

  Staphylococcal food poisioning
• romans technique to pack prawns and perishables


  snow
• smoking meat, cheese, and wine making are example of what?

  food preservation techniques
• what is the bacteria involved in ergot poisoning?

  Claviceps purpurea
• a fungus of rye and other grains

  Claviceps purpurea
• A monk who suggested the role of microbes in spoilage. He observed “worms” invisible to the naked eye in decaying materials. His description did not receive wide acceptance

  Athanasius Kircher
• disproved the doctrine of spontaneous generation of life; beef broth boiled and sealed remained sterile. However, promoters of the doctrine were unconvinced because his treatment excluded oxygen

  Lazzaro Spallanzani
• heated infusions remained sterile in the presence of air

  Theodor Schwann
• hinted at the heat preservation (pressure heater) of foods at the turn of 18th century

  Denis Papin and Gottfried Leibniz
• discovered thermal canning between 1789 and 1793. He published his method in 1810. Napoleon prized him for this

  Nicolas Appert
• “swan-necked flask” experiment - demonstrated the role of microbes in the spoilage of French wines, a development that gave rise to the rediscovery of bacteria. Also, the first person to appreciate and understand the presence and role of microbes in food.

  Louis Pasteur
• examined bacteria through a microscope and descried them in 1683. Appert was unaware of this development. he used a crude microscope to see microbes in pond water

  Antonie van Leeuwenhoek
• Micrographia; detailed the structure of microscopic fungus Mucor

  Robert Hooke
• Koch’s postulates

  Robert Koch
• criteria that a bacterium causes a disease s

  I. isolate the suspected bacterium in pure culture from the diseased animal

  ii. expose a healthy animal to the bacterium and make it sick, and

  iii. reisolate the bacterium from the newly infected animal.
• invented the petri dish as a minor modification of Koch’s plating method.

  Julius Richard Petri
• used agar for plating method for Koch's


  Walter Hesse and Frau Hesse
• pathogen from warm-blooded animals


  Salmonella
• pathogen from improperly canned foods

  Clostridium botulinum
• pathogen from poor hygiene

  Staphylococcus aureus
• pathogen from contaminated starchy foods

  Bacillus cereus
• elucidation of DNA structure

  James Watson and Francis Crick
• coded to produced a “good manufacturing practices” to yield safe products.

  Hazard Analysis and Critical Control Points (HACCP)
• 1/3 of food supply is lost to spoilage
• yeast was touted as “single-cell protein” in the 70s
• traditional foodborne pathogens are discovered in first half of the 20th century