Heating wine for preservation has been known in China since AD 1117 and was documented in Japan in the diary
Tamonin-nikki written by a series of monks between 1478 and 1618. In 1768, research by Italian priest and scientist
Lazzaro Spallanzani proved that a product could be made "sterile" after thermal processing. Spallanzani boiled meat broth for one hour, sealed the container immediately after boiling, and noticed that the broth did not spoil and was free from microorganisms. In 1795, a Parisian chef and confectioner named
Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax, and placed them in boiling water. In that same year, the French military offered a cash prize of 12,000
francs for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810. Later that year, Appert published ''L'Art de conserver les substances animales et végétales
("The Art of Preserving Animal and Vegetable Substances''"). This was the first cookbook on modern food preservation methods.
La Maison Appert , in the town of
Massy, near Paris, became the first food-bottling factory in the world, Appert's method was so simple and workable that it quickly became widespread. In 1810, the British inventor and merchant
Peter Durand, also of French origin, patented his method, but this time in a
tin can, so creating the modern-day process of
canning foods. In 1812, the Englishmen
Bryan Donkin and John Hall purchased both patents and began producing
preserves. A decade later, Appert's canning method had come to America. Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a
can opener by Robert Yeates in 1855. To remedy the frequent acidity of the local aged
wines, he found out experimentally that it is sufficient to heat a young wine to only about for a short time to kill the microbes, and that the wine could subsequently be
aged without sacrificing the final quality. Pasteurization was originally used as a way of preventing wine and
beer from souring, and it would be many years before milk was pasteurized. In the United States in the 1870s, before milk was regulated, it was common for milk to contain substances intended to mask spoilage.
Milk Milk is an excellent
medium for microbial growth, and when it is stored at ambient temperature, bacteria and other pathogens soon proliferate. The US
Centers for Disease Control and Prevention (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. Diseases prevented by pasteurization include
tuberculosis,
brucellosis,
diphtheria,
scarlet fever, and
Q-fever; it also kills the harmful bacteria
Salmonella,
Listeria,
Yersinia,
Campylobacter,
Staphylococcus aureus, and
Escherichia coli O157:H7, among others. Before industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the risk of disease transmission via raw milk was reduced. Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease. In 1892, chemist
Ernst Lederle experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease. In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York City. A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of
butter was practiced in Great Britain in the 18th century and was introduced to
Boston in the British Colonies by 1773, although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by
Franz von Soxhlet in 1886. In the early 20th century,
Milton Joseph Rosenau established standards – i.e. low-temperature, slow heating at for 20 minutes – for the pasteurization of milk while at the United States Marine Hospital Service, notably in his publication of
The Milk Question (1912). States in the U.S. soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S. federal government required pasteurization of milk used in any interstate commerce. The shelf life of refrigerated pasteurized milk is greater than that of
raw milk. For example, high-temperature, short-time (
HTST) pasteurized milk typically has a
refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (
UHT) is combined with sterile handling and container technology (such as
aseptic packaging), it can even be stored non-refrigerated for up to 9 months. They report 148 outbreaks and 2,384 illnesses (with 284 requiring hospitalization), as well as two deaths due to raw milk or cheese products during the same period. More thorough sterilization can be performed at higher temperatures and pressures in an
autoclave. ==Pasteurization process==