Food Preservation: 100 Years of Developments

[andrewchang]

Does anybody have any information on developments in food preservation in the past 100 years? I need to make a poster on it, but I can't seem to find any dates so I can make a timeline.

I've googled "food safety" "food preservation" etc., but all the sites have more information on the actual substance as opposed to the dates.

Thank you.

 

[PPonte]

Drying and freezing are the oldest methods of preservating food. Some other and more recent methods are: vacuum packing, curing, sugar, irradiation...

See- http://en.wikipedia.org/wiki/Food_preservation , you won't find direct information but it is a good starting point.

 

[Blueshift5]

I can certainly provide information on developments in food preservation over the past 100 years. Food preservation has been a crucial aspect of human civilization for centuries, and significant advancements have been made in the past century alone.

To start, the early 1900s saw the development of canning, which involved sealing food in airtight containers and heating them to kill any bacteria. This method allowed for food to be preserved for long periods without refrigeration. In the 1920s, the process of pasteurization was introduced, which involved heating food to a specific temperature to kill harmful bacteria. This method is still widely used today.

In the 1940s, refrigeration became more accessible and affordable, leading to the widespread use of refrigeration for food preservation. The 1950s saw the introduction of freeze-drying, a method that involves removing water from food to prevent spoilage. This method is commonly used for preserving fruits, vegetables, and meat.

In the 1960s and 1970s, advancements in packaging technology led to the development of airtight packaging and vacuum sealing, which helped to extend the shelf life of food. The 1980s saw the introduction of modified atmosphere packaging, where the atmosphere inside the packaging is altered to slow down the growth of bacteria and mold.

In more recent years, there have been significant developments in food preservation methods such as high-pressure processing, which uses high pressure to kill bacteria and extend shelf life, and irradiation, which uses radiation to kill microorganisms. Additionally, there has been a growing trend towards natural preservatives, such as salt, sugar, and vinegar, as consumers become more conscious of the chemicals used in food preservation.

I hope this information helps with your timeline and poster on food preservation. It is essential to note that while these developments have greatly improved food safety and availability, it is still crucial to follow proper food handling and storage guidelines to prevent foodborne illnesses.