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FoodMicro 1A
MIlestones in Food preservation
| Question | Answer |
|---|---|
| He initiated the major developments of ideas on the possible roles of microorganisms in foods and thier scientific proof | Pasteur in the 1870s --followed by many others |
| What year was the Canning of vinegar was introduced by a Swedish chemist | 1782 |
| What year was the Preservation of food by canning was patented by Appert i n France | 1810 |
| Who introduced the practice of postprocessing incubation of canned foods. in 1813 | Donkin, Hall, and Gamble |
| What year was A patent was granted to Newton in England for making condensed milk. | 1835 |
| He was issued a British patent to preserve food in "glass, pottery, tin or other metals or fit materials." | Peter Durand |
| Use of SO2 as a meat preservative is thought to have originated around this time | 1813 |
| Who were granted a U.S. patent for preserving food in tin cans. in 1825? | T. Kensett and E. Daggett |
| Who was the first to can corn from the cob in 1837 | Winslow |
| When did Tin cans came into wide use in the United States. | 1839 |
| Who was was given a French patent for the use of brine bath to raise the boiling temperature of water. | L.A. Fastier |
| In 1840 what food were first canned? | Fish and fruit were first canned |
| Who were issued British patents for brine baths based on Fastier's method? | S. Goldner and J. Wertheimer |
| In 1842, a patent was issued to H. Benjamin in England for freezing foods by immersion in an? | ice and salt brine |
| was first attempted by I. Winslow in Maine in 1843 | Sterilization by steam |
| introduced canning to Australia in 1845 | S. Elliot |
| obtained a patent for sterilization of food by autoclaving in 1853. | —R. Chevallier-Appert |
| Heating to remove undesirable organisms was introduced commercially in? | 1867- 1868 |
| Year when Pasteur began wine investigations | 1854— |
| Grim wade in England was the first to produce | powdered milk |
| Year when Grim wade in England was the first to produce powdered milk. | 1855 |
| IN 1856, a patent for the manufacture of unsweetened condensed milk was granted to? in? | Gail Borden in the United States |
| In 1861, who introduced the use of brine baths to the United States. | I. Solomon |
| 1865—The artificial freezing of ---- on a commercial scale was begun in the United States | fish |
| Year of artificaial freezing of eggs | 1889 |
| year when The first extensive use of ice in transporting meat at sea was begun. | 1874 |
| In 1874 , Steam pressure cookers or-----were introduced. | retorts |
| In 1878, The first successful cargo of frozen meat went from----- to ---- | Australia , England |
| The first from New Zealand to England was sent in what year? | 1882 |
| The pasteurization of milk was begun in where and what year? | Germany, 1880 |
| Who and when was the first to note the destructive effects of ozone (O3) on spoilage bacteria | Krukowitsch , 1882 |
| In 1886, mechanical process of drying fruits and vegetables was carried out by an? | American, A.F. Spawn. |
| When was a mechanical process of drying fruits and vegetables was carried out | 1886 |
| When was The commercial pasteurization of milk was begun in the United States. | 1890 |
| IN 1890, where was Mechanical refrigeration for fruit storage begun? | Chicago |
| —The Certified Milk movement was begun by? in? | H.L. Coit in New Jersey |
| When was The Certified Milk movement begun? | 1893 |
| 1895—The first bacteriological study of canning was made by | Russel |
| What and when did E. Metchnikoff and co-workers isolated and named one of the yogurt bacteria, | Lactobacillus bulgaricus |
| The role of acetic acid bacteria in cider production was noted by | B.TP. Barker. |
| When and what was given official sanction by the United States as a preservative in certain foods. | 1908, Sodium benzoate |
| In 1916, The quick freezing of foods was achieved in Germany by? | R. Plank, E. Ehrenbaum, and K. Reuter |
| In 1917, who and where began work on the freezing of foods for the retail trade. | Clarence Birdseye in the United States |
| Who was issued a patent for preserving fruits and vegetables under CO2 | Franks |
| In 1920, Bigelow and Esty published the first systematic study of --------- ------ ------- above 212°F. | spore heat resistance |
| The "general method" for calculating thermal processes was published by? in? | Bigelow, Bohart, Richardson, and Ball, 1920 |
| In 1922, Esty and Meyer established z = 18°F for ------ ------- (bacteria) spores in phosphate buffer | Clostridium botulinum |
| In 1928, the first commercial use of controlled atmosphere storage of apples was made in ----- (first used in New York in 1940) | Europe |
| When and what: A patent issued in France proposed the use of high energy ----- for the processing of foods. | 1929, radiation |
| Year when — Birdseye frozen foods were placed in retail markets | 1929 |
| Who and When: was the first to employ the use of ionizing radiation to preserve hamburger meat | 1943— B.E. Proctor in the United States |
| When: The D value concept came into general use. | 1950 |
| In 1954, What antibiotic ---- was patented in England for use in certain processed cheeses to control clostridial defects | nisin |
| The antibiotic nisin used for processed cheeses to control what? | clostridial defects |
| In 1955, what acid was approved for use as a food preservative. | sorbic acid |
| In 1955, what antibiotic was approved for use in fresh poultry (oxytetracycline followed a year later). Approval was rescinded in 1966. | chlortetracycline |
| In 1956, what antibiotic was approved for use in fresh poultry | oxytetracycline |
| What year was The first commercial facility designed to irradiate foods was planned and designed in the United States. The second became operational in 1992 in Florida. | 1967 |
| GRAS meaning | generally regarded as safe |
| What year was Nisin accorded GRAS (generally regarded as safe) status in the United States? | 1988 |
| What year —Irradiation of poultry approved in the United States | 1990 |
| in 1997., The irradiation of fresh beef up to a maximum level of ------ was approved in US | 4.5 kGy |
| in 1997, The irradiation of frozen beef up to a maximum level of ------ was approved in US | 7.0 kGy |
| What year —Ozone was declared GRAS by the U.S. Food and Drug Administration for food use. | 1997 |
Created by:
honeybunch
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