Food safety and preparation is not exactly a new idea. Mankind has learned the hard way throughout history that food must be safely secured, prepared and stored when possible. Have you ever wondered how people did it 100 years ago or even 1,000 years ago or more? Starting before the modern luxury of electricity, we look at the key historical milestones for food safety from fire to fridge.
Goodness Gracious, Great Balls of Fire
Before recorded history, fire was discovered and this was a big step forward in the culinary arts before, of course, it was anything like an art. The discovery of fire made meats and foods much more palatable. However, unbeknownst to the cavemen and women of the day, it also reduced pathogens which led to fewer illnesses and death. Because of fire’s pivotal role in the evolution of our species, it’s safe to say that a purposely created and controlled fire remains the most relevant discovery in the history of mankind.
The Salt of the Earth
Ancient civilizations combined fire preparation with natural food preservation methods. Fermentation and salting slowly came about and, again, it just happened to be more than a bit lucky for those cultures involved that these elements greatly contributed to food safety.
You might also be surprised to know that ancient civilizations, right up to 500 CE used honey and vinegar for food preservation as well. Honey, with its high sugar content, inhibited microbial growth. Vinegar’s acidic qualities lowered the pH of stored foods which further prevents spoilage. Mankind knew nothing of microorganisms at the time. It was simply understood and passed down through generations that these methods helped to preserve foods and prevent spoilage.
When in Rome…
By the time the Roman Empire emerged, food safety practices were primarily focused on preservation and sanitation. Salting remained very popular. Smoking, drying and pickling were also common techniques for food preservation. The Romans were also noted as one of the first civilizations to recognize the importance of clean water and developed their own water purification systems.
The Romans are also well known for government regulations concerning food safety. The history of food safety took a big leap forward as laws were established to address food handling and responsibilities of food vendors. The Romans also created the job of the public health inspector. It’s one of the earliest examples of a government creating a system of accountability when it comes to public food safety.
Ice Ice Baby
Upon the emergence of the Middle Ages, civilizations were only slightly more aware of bacterial issues in food but they still had a limited understanding as to how to prevent food spoilage in the short and long term. However, it was during this period that ice was introduced for food preservation. Absent electricity, on-demand ice was a luxury that was often unavailable to ancient civilizations. Even when it was available, there was no real system in place to keep it from rapidly melting. As a result, ice was only accessible by the wealthiest of the wealthy. It was a true premium service.
Germ Theory Comes into Play
The history of food safety found a more relatable, modern gear in the 17th and 18th centuries. In 1676, microorganisms were discovered by way of a crude but effective microscope and with that advent, people started to understand that there’s so much more to food than meets the eye. In the 1760s an early canning method was developed to help preserve food more effectively and over longer periods of time. Keep in mind that the discovery and then common application of electricity was still more than a hundred years away.
Though microorganisms were discovered 200 years prior, it wasn’t until the 1860s when the famed Louis Pasteur posed and then proved the Germ Theory. While no one was pleased with the idea that tiny organisms existed in food, people generally didn’t associate these organisms with food spoilage and disease until Pasteur presented his horrific findings. This then led to the creation of heating liquids that would kill those stubborn pathogens. Pasteur put his name on it and that’s why we call it “Pasteurization.”
The One Book That Made the Difference
In the early 1900s, Upton Sinclair published his novel “The Jungle”. His focus on the meat industry and the working conditions of those environments prompted public outrage. One of the results of this outcry was the creation of the U.S. Pure Food and Drug Act in 1906. Again, another big milestone in the history of food safety was at hand.
By the 1930s, home refrigeration was receiving broader adoption. The ability to properly handle and then store foods in a refrigerated container significantly reduced the potential for food spoilage and potential illnesses. In the coming years and decades, even more amazing innovations will reach the market.
In 1958 the U.S. Food Additives Amendment required proof of safety for all new additives. The FDA stepped up their game while the Delaney Clause was added. The Delaney clause specifically prohibited the use of any food additive found to be carcinogenic in humans or animals.
These days, residents and restaurants alike are fully aware of how to safely handle, prepare and store food for consumption. Our available technologies, which have only been available to us for a very short time, also allow food preparers to prevent issues that might develop from cross-contamination or meats that are not properly heated or thoroughly cooked. With these conveniences and modern understanding, it’s easy to protect consumers from foodborne illnesses.
Still, it is important to know how to keep family and patrons safe. If you’re new to the service industry and need a food handling certification, you’re right where you need to be. American Course Academy can provide you with state-approved training materials and certifications. All you need is a Wi-Fi-enabled device and a few hours of time and you can be properly certified in a single afternoon or evening. Our very affordable food handling training programs are also offered in Spanish at no extra cost.
Are you ready to get certified or renew your food handling certification today? We’re ready to help you make that happen. Enroll now and let’s get started or reach out if you have any questions about our certification programs and processes.
