Napoleonic wars – Canning
Since prehistoric times, humans have found multiple ways to make food last longer like drying, salting, smoking, and drying, but humanity has yet to find a method to preserve food in a state where it is nearly fresh, not until the late 1800s. The French directory, which was concerned about the military’s food supply because their soldiers were fighting in distant countries and are in constant need of rations, therefore, thinking that something had to be done in order for their forces to have a stable supply of food, they offered to award 12,000 francs to the person who can provide a solution to this problem.
Nicholas Appert won this award 14 years later, he developed a new technique called canning. This allows the food to be preserved in a nearly …show more content…
He then put forth a thesis that perhaps the students carried something to the patents they examined during labor. His conclusion was that students who came from the dissecting room which had mothers who have died of disease were carrying the infection to health mothers. He then offered the students to wash their hands in a solution of chlorinated lime before starting each examination. Soon after, the mortality rate from the division of students dropped from 18.27% to 1.27%, and in March and August of 1848, no women died of childbirth. The world recognized Ignaz’s discoveries which removed the dirt and bacteria from the hands before handling an essential task either medical or in the food area. Hand washing also reduces the risk of contamination to the food, or from the food to other equipment causing the possibility of the food causing foodborne diseases to drastically decrease. That is why until today, the requirement of hand washing is present in any Food Safety Regulation from any authorized organization in the
Since prehistoric times, humans have found multiple ways to make food last longer like drying, salting, smoking, and drying, but humanity has yet to find a method to preserve food in a state where it is nearly fresh, not until the late 1800s. The French directory, which was concerned about the military’s food supply because their soldiers were fighting in distant countries and are in constant need of rations, therefore, thinking that something had to be done in order for their forces to have a stable supply of food, they offered to award 12,000 francs to the person who can provide a solution to this problem.
Nicholas Appert won this award 14 years later, he developed a new technique called canning. This allows the food to be preserved in a nearly …show more content…
He then put forth a thesis that perhaps the students carried something to the patents they examined during labor. His conclusion was that students who came from the dissecting room which had mothers who have died of disease were carrying the infection to health mothers. He then offered the students to wash their hands in a solution of chlorinated lime before starting each examination. Soon after, the mortality rate from the division of students dropped from 18.27% to 1.27%, and in March and August of 1848, no women died of childbirth. The world recognized Ignaz’s discoveries which removed the dirt and bacteria from the hands before handling an essential task either medical or in the food area. Hand washing also reduces the risk of contamination to the food, or from the food to other equipment causing the possibility of the food causing foodborne diseases to drastically decrease. That is why until today, the requirement of hand washing is present in any Food Safety Regulation from any authorized organization in the