Portal de Periódicos da CAPES

Effects of High Pressure on Spores

2001; Springer Nature; Linguagem: Inglês

10.1007/978-1-4615-0723-9_4

2628-8095

Volker Heinz, Dietrich Knorr,

Listeria monocytogenes in Food Safety

The history of modern food preservation is a history of heat treatment. This technique dates back to the last decade of the 18th century, when the Frenchman Nicholas Appert discovered a method that allowed people to store food for a comparably long period of time without fermenting, smoking, or salting the products or removing water by evaporation (Appert, 1810). He exposed foods packaged in sealed glass bottles to heat, simply by immersing them in boiling water for a defined treatment time. The prolonged shelf life was thought to be mainly due to the prevention of the access of air. The role of microorganisms in the spoilage of food was not yet known. Because of this lack of scientific knowledge, investigators used trial-and-error experiments to develop heat treatment regimes for preservation of various products. The first commercial large-scale production of foods using heat treatment is reported to have started in 1804 (Lopez, 1987). For several decades only minor improvements were introduced to this technology.