History Of Food Microbiology

Question 1

Evidence that the Babylonians manufactured beer( fermentation)

Answer 1

7000BC

Question 2

Wine appeared in about?

Answer 2

3500 Bc

Question 3

In early civilization and even today underdeveloped countries where modern sanitation is lacking.. What are more safer beverage to consume???

Answer 3

Alcoholic beverage like wine and beer because the water is often contaminated with intestinal microorganism that causes cholera, dysentery and other serious diseases.

Question 4

The first apparent reference to food spoilage in recorded history

Answer 4

6000. Bc

Question 5

3000 Bc Egyptians manufacture?

Answer 5

Cheese fermentation and butter fermentation low aw.

Question 6

Fermented foods such as cheese and sour milk(yogurt) were safer to eat and resisted spoilage better than their?

Answer 6

Raw agriculture counterparts.

Question 7

Several culture also used these to perserve meat and other foods.

Answer 7

Salt( low aw)

Question 8

1000bc Romans ?

Answer 8

Snow to perserve shrimp( low temp), records of smoke and fermented meats also appear

Question 9

Early humans belief that living formed?

Answer 9

Spontaneously from nonliving matter( theory of spontaneous generation)

Question 10

Francesco Redi

Answer 10

An Italian physician demonstrated that maggots on putrefying meat did not arise spontaneously but we’re instead the larval stage of flies( put meat in container capped with fine gauze so that flies could not get access to deposit eggs

Question 11

First step away from the doctrine of spontaneous generation ?

Answer 11

Francesco Redi

Question 12

Anton van Leeuwenhoek

Answer 12

Described bacteria through a microscope and is justifiably regarded as the person who discovered the microbial world

Question 13

Spallanzani

Answer 13

Tried to disprove the theory of spontaneous generation of life by demonstrating that beef broth which was boiled and then sealed remained sterile. Supporters of the theory discounted his work because they believed his treatment excluded O2, which they brought was vital to spontaneous generation

Question 14

Nicholas appert

Answer 14

Was issued the patent after showing that meat could be preserved when it was placed in glass bottle and boiled. This was the beginning of food preservation by canning.

Question 15

Schwann

Answer 15

Demonstrated that healed infusions remain sterile in the presence of air.( which he passed on through heated coils), again to disprove spontaneous generation.

Question 16

First person to really understand the causal relationship between microorganism in infusion

Answer 16

Louis Pasteur convinced the scientific world that all fermentative processes were caused by microorganisms and that specific types of fermentation( e.g alcoholic l, lactic or butyric) were the result of specific types of microorganisms

Question 17

In 1857 he showed that souring milk was caused by microbes

Answer 17

Louis Pasteur

Question 18

1860 he demonstrated that heat destroyed undesirable microbes in wine and beer.

Answer 18

Louis Pasteur

Question 19

Later the process used by heat that Pasteur discovered is called??

Answer 19

Pasteurization

Question 20

Pasture is known as the founder of ?

Answer 20

Food microbiology and microbiological science.

Question 21

He disproven spontaneous generation

Answer 21

Louis Pasteur, demonstrated that air doesn’t have to be heated to remain sterile using his famous swan necked flasks that finally disproved….