Define the History Of Food Microbiology
the microorganisms were first observed using primitive microscopes as early as the late 1600s. The science of microbiology is barely 150 years old. A dramatic development and broadening of the subject of microbiology has taken place since World War 11.
It is extremely difficult to pinpoint the precise beginnings of man's awareness of the presence and role of microorganisms in foods, evidence available at this time indicates that this knowledge preceded the establishment of microbiology as a science. The era prior to this may be further divided into what has been called as man's 'food gathering period' and the 'food producing period'. The food-gathering period may be from origin of man to 10,000 years ago.
During this period, man was presumably carnivorous in his eating habits, with plant foods coming into his diet later in this period. The food producing period dates from 10,000 years ago to present time. Between 3000 BC and 1200 BC, the Jews employed salt in the preservation of various foods. The use of curds involving fermentation of milk was known in India since the Vedic period. The epic Mahabharata dating 5000 BC contains references to milk products like curd and butter.
It is presumed that man first encountered problems of spoilage and food poisoning early in the period with the advent of prepared foods. The problem of disease transmission by food and faster spoilage due to improper storage both made their appearance.
The first man to suggest the role of microorganism, in spoiling food was A. Kiremer. In 1658, he examined decaying bodies, meat, milk or other solutions and saw what he referred to as "worms" invisible to the naked eye. Subsequently, L. Pasteur (1837) was the first man to appreciate and understand the presence and role of microorganisms in food. In 1860, he employed heat to destroy undesirable organisms present in wine and beer.
So then, starting from 150 years ago till date, food microbiology, as a discipline, has evolved to accommodate various modem developments. We learnt that microorganisms can cause food spoilage and disease, though not all microorganisms are harmful. Some organisms play a beneficial role in nutrition and well being of humans. This aspect has been studied and great advancements have been made in this area