History of Preservation of Food


Some of the important events in the history of food preservation are listed below chronologically

  • 1782 - A Swedish Chemist introduced canning of vinegar.
  • 1810 - Preservation of food by canning was patented by Appert.
  • 1813 - The use of Sulphur-di-oxide as a meat preservative is believed to have originated around the time.
  • 1820 - W. Underwood and T. Kensett began the commercial production of canned foods in the United States.
  • 1835 - A patent was granted to Newton in England for manufacturing condensed milk.
  • 1837 - Winslow was the first to can corn on the cob.
  • 1840 - Fish and fruits were canned.
  • 1842 - A patent was issued to H. Benjamin in England for freezing foods by immersion in salt and ice .
  • 1843 - I. Winslow was the first to attempt sterilisation by steam.
  • 1854 - Pasteur began wide investigations.
  • 1855 - Grimwade of England was the first to produce powdered milk.
  • 1856 - A patent for the manufacture of unsweetened condensed milk was granted to Gail Borden in the U.S.
  • 1865 - The artificial freezing of fish on a commercial scale began in the United States.
  • 1874 - The first successful cargo of frozen meat went from Australia to England. The first from New Zealand to England was sent in 1882. The first extensive use of ice in transporting meat at sea began.
  • 1882 - Krukowitsch was the first to note the destructive effects of ozone on spoilage bacteria.
  • 1886 - American scientist A. P. Spawn carried out a mechanical process of drying fruit and vegetables .
  • 1887 - Malted milk appeared first.
  • 1888 - The pasteurisation of milk began in Germany.
  • 1889 - The artificial freezing of eggs began in the U. S.
  • 1890 - Commercial pasteurisation began around this time in the United States. Mechanical refrigeration for fruit storage began around this time in Chicago.
  • 1893 - H. I. Court began a certified milk movement in New Jersey.
  • 1895 - Russell carried out the first bacteriological study in canning of foods.
  • 1908 - Sodium benzoate was given official sanction as preservative in certain U.S foods.
  • 1916 - R. Plank, P. Ehranbaum and K. Reuter achieved the quick freezing of foods in Germany.
  • 1917 - Charance Birdseye of The U. S began work on the freezing of foods for the retail trade.
  • 1923 - Heat process calculations were introduced in the canning industry.
  • 1928 - In France a patent was issued to the use of high-energy radiation for processing of foods.
  • 1929 - Birdseye placed frozen foods in the retail markets.
  • 1943 - B. E. Proctor of the U. S was the first to employ the use of ionizing radiation to preserve hamburger meat.
  • 1954 - Nissin a bacteriocin was permitted in England for use in certain processed foods to control clostridium defects.
  • 1955 - Sorbic acid was approved for use as a food preservative.
  • Chlortetracycline an antibiotic was approved for the use in fresh poultry –followed the next year- 1956.
  • 1956 - Oxytetracycline another antibiotic was approved for the use in fresh poultry.
  • 1967 - The first commercial facility designed to irradiate foods was planned and designed in the United States.
Last modified: Saturday, 24 December 2011, 5:26 AM