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