Napoleonic Wars Canning Case Study

861 Words 4 Pages
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
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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 …show more content…
Spoiled & disease-ridden pork were repackaged and sold again, sausages had meat, spoiled meat, rats, and poisoned bread for rats all together. The novel that Sinclair wrote sparked an outrage and awareness in the public. Finally, at the end of 1906, two major Federal Food Safety bills were created, passed and signed into law by president Roosevelt: the banning of transport or sale of mislabeled or adulterated food across state lines, and the US Department of Agriculture (USDA) were to conduct regular inspections of slaughterhouses to make sure they are following sanitary standards and use only healthy livestock. These bills allowed health officials and livestock managers to succeed in taking out obviously sick animals and spoiled meat from stocks, the quality of meat, pork and lamb improved, therefore decreasing the rates of meat-borne illnesses. The 2 laws are still followed today as Food Safety

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