Chapter 1
History of Microorganisms in Food
Although it is extremely difficult to pinpoint the precise beginning of human awareness of the
presence and role of microorganisms in foods, the available evidence indicates that this knowledge
preceded the establishment of bacteriology or microbiology as a science. The era prior to the establishment of bacteriology as a science may be designated the prescientific era. This era may be
further divided into what has been called the food-gathering period and the food-producing period.
The former covers the time from human origin over 1 million years ago up to 8,000 years ago. During
this period, humans were presumably carnivorous, with plant foods coming into their diet later in this
period. It is also during this period that foods were first cooked.
The food-producing period dates from about 8,000 to 10,000 years ago and, of course, includes
the present time. It is presumed that the problems of spoilage and food poisoning were encountered
early in this period. With the advent of prepared foods, the problems of disease transmission by
foods and of faster spoilage caused by improper storage made their appearance. Spoilage of prepared
foods apparently dates from around 6000 bc. The practice of making pottery was brought to Western
Europe about 5000 bc from the Near East. The first boiler pots are thought to have originated in
the Near East about 8,000 years ago.
11 The arts of cereal cookery, brewing, and food storage, were
either started at about this time or stimulated by this new development.
10 The first evidence of beer
manufacture has been traced to ancient Babylonia as far back as 7000 bc.
8 The Sumerians of about
3000 bc are believed to have been the first great livestock breeders and dairymen and were among the
first to make butter. Salted meats, fish, fat, dried skins, wheat, and barley are also known to have been
associated with this culture. Milk, butter, and cheese were used by the Egyptians as early as 3000 bc.
Between 3000 bc and 1200 bc, the Jews used salt from the Dead Sea in the preservation of various
foods.
2 The Chinese and Greeks used salted fish in their diet, and the Greeks are credited with passing
this practice on to the Romans, whose diet included pickled meats. Mummification and preservation
of foods were related technologies that seem to have influenced each other’s development. Wines are
known to have been prepared by the Assyrians by 3500 bc. Fermented sausages were prepared and
consumed by the ancient Babylonians and the people of ancient China as far back as 1500 bc.
8
Another method of food preservation that apparently arose during this time was the use of oils
such as olive and sesame. Jensen
6 has pointed out that the use of oils leads to high incidences of
staphylococcal food poisoning. The Romans excelled in the preservation of meats other than beef by
around 1000 bc and are known to have used snow to pack prawns and other perishables, according
to Seneca. The practice of smoking meats as a form of preservation is presumed to have emerged
sometime during this period, as did the making of cheese and wines. It is doubtful whether people
3
History of Microorganisms in Food
Although it is extremely difficult to pinpoint the precise beginning of human awareness of the
presence and role of microorganisms in foods, the available evidence indicates that this knowledge
preceded the establishment of bacteriology or microbiology as a science. The era prior to the establishment of bacteriology as a science may be designated the prescientific era. This era may be
further divided into what has been called the food-gathering period and the food-producing period.
The former covers the time from human origin over 1 million years ago up to 8,000 years ago. During
this period, humans were presumably carnivorous, with plant foods coming into their diet later in this
period. It is also during this period that foods were first cooked.
The food-producing period dates from about 8,000 to 10,000 years ago and, of course, includes
the present time. It is presumed that the problems of spoilage and food poisoning were encountered
early in this period. With the advent of prepared foods, the problems of disease transmission by
foods and of faster spoilage caused by improper storage made their appearance. Spoilage of prepared
foods apparently dates from around 6000 bc. The practice of making pottery was brought to Western
Europe about 5000 bc from the Near East. The first boiler pots are thought to have originated in
the Near East about 8,000 years ago.
11 The arts of cereal cookery, brewing, and food storage, were
either started at about this time or stimulated by this new development.
10 The first evidence of beer
manufacture has been traced to ancient Babylonia as far back as 7000 bc.
8 The Sumerians of about
3000 bc are believed to have been the first great livestock breeders and dairymen and were among the
first to make butter. Salted meats, fish, fat, dried skins, wheat, and barley are also known to have been
associated with this culture. Milk, butter, and cheese were used by the Egyptians as early as 3000 bc.
Between 3000 bc and 1200 bc, the Jews used salt from the Dead Sea in the preservation of various
foods.
2 The Chinese and Greeks used salted fish in their diet, and the Greeks are credited with passing
this practice on to the Romans, whose diet included pickled meats. Mummification and preservation
of foods were related technologies that seem to have influenced each other’s development. Wines are
known to have been prepared by the Assyrians by 3500 bc. Fermented sausages were prepared and
consumed by the ancient Babylonians and the people of ancient China as far back as 1500 bc.
8
Another method of food preservation that apparently arose during this time was the use of oils
such as olive and sesame. Jensen
6 has pointed out that the use of oils leads to high incidences of
staphylococcal food poisoning. The Romans excelled in the preservation of meats other than beef by
around 1000 bc and are known to have used snow to pack prawns and other perishables, according
to Seneca. The practice of smoking meats as a form of preservation is presumed to have emerged
sometime during this period, as did the making of cheese and wines. It is doubtful whether people
3