Professional Documents
Culture Documents
Maria Lira
History:
We live in a fast paced world in which we it cannot stop for very many things. Not
only is it a fast paced world for us, but also for other things such as microorganisms that
affect our food and of course a lot of these times in a negative way. Food is a vital
necessity for human beings which is why ancestors and their brilliant minds came up
with what one might consider one of the best inventions of the world “food preservation”
which is a major component of food sanitation back when it was first developed as it is
in today’s world. In the earlier eras, food would become available through hunting or
gathering of local berries or nuts. They soon became aware that their food would easily
become contaminated and would expire and become rancid. The area in which some
populations lived in was also not the most helpful in helping them to keep their hard
ancestors learned to keep their food in a form in which it would not become rancid and
not readily available for intake. The populations had to not only struggle to obtain at
times minimal food but they did not have the technology that we now have such as
refrigerators that help us preserve our food for longer periods of time. For populations in
early eras, their way of preserving food came in different forms that were all naturally
done without any form of technology. Preservation of food had become one of man’s
best ability to help keep the population alive in the area they lived in. According to the
National Center for Home Food Preservation, as early in or around the 1200 B.C. eras
people would freeze the meat that they gathered through hunting by putting it out in the
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ice and using it as they needed which would allow for the meat to last longer than if not
frozen. During summer time, fruits, vegetables, and some meats were dried and were
also once again able to be used for longer than their regular expiration time even
though some of the natural enzymes of the food would be lost (Nummer, 2002). The
freezing of meats and drying of fruits and vegetables helped to not allow
microorganisms to have the necessary living conditions to contaminate and spoil these
foods and allow for them to be preserved for longer periods of time in which populations
might not be able to harvest. According to William Schaefer, the freezing of foods would
prohibit new microorganism to not be able to grow once food is frozen, yet if there were
microorganism already in the food before they were frozen, those microorganism still
had the possibility to spoil and rotten the food once it was thawed out. He also mentions
that if the temperature of the frozen food is not at least at 0 degrees Fahrenheit and
fluctuates, it can change the food endurance of maintaining itself without spoiling
(Schafer, 2014). This issue of microorganisms being present even with freezing, can still
be considered an issue in today’s day. If in case frozen food is not kept at the right
microorganisms to thrive and spoil the food which once again is part of food sanitation
The next type of food preservation which aided in food sanitation was that of
fermentation. Fermentation is the using certain microorganism to aid them in the growth
of specific food or liquids which in turn don’t allow the growth of microorganisms that
would naturally grow in that food or liquid and causing spoilage of them. According to
the second article on “Food and Science” series, Paul J. Chambers and Isak Pretorius,
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the initiation of fermentation became known to the world around the 1600s by
Leeuwenhoek. Years after the enlightening of food preservation, one of most famous
fermentations was the fermentation of cheese and wines ((Chambers & Pretorius,
2010). One might still consider this evolution in history of food preservation to be
important as cheese and wine are popular items throughout the world.
Canning also became a very popular form of food preservation around the 1800s
and to this day it is still used. Of course, as technology more readily available, more
improved, and more widely used it affected the way canning was used as means of
preserving food and increasing its sanitation. Nicholas Appert was the first to realize
that food in bottles heated and then cooled helped with the preservation and
continuation of food sanitation by not allowing them to spoil. Once again, after his
innovative finding, came the previously mentioned findings by Louis Pasteur in regards
to microorganisms and their role on food spoilage. According to Nummer, canning in tin
cans was patented by Peter Durand. Even with his patent, the importance of how
canning helped aid the sanitation of food through preservation was not clearly
understood until the year 1951 when the relation of it to the microorganism Clostridium
Botulinum which can still form and poison canned foods was discovered (Nummer,
2002). As one can clearly see and understand, sanitation of food started very early in
history and it has progressed throughout the years. Science has played a major role in
and both positively and negatively. It has taken more than one era to discover and apply
the best way that food preservation can aid in the extension of food sanitation for
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everyone regardless of their abilities or tools available for them to make use of it and
Pesticides are widely used to for the sake and help of food sanitation. Pesticides
can be used in different forms to either help plants grow or to kill away other inhabitants
such as weeds, bugs, insects or bacteria that might affect their growth potential.
According to the National Institute for Environmental Health Sciences, there are
different forms of pesticides such as the following: herbicides which help in the
destruction of unwanted weeds and or vegetation, insecticides which help destroy and
or control different types of unwanted insects or bugs, fungicides which help prevent the
unwanted growth of mold or mildew on crops, antimicrobials which help to clean and
prevent the spread of bacteria and or disease, and last but not least the use of
compounds which aid in the control of mice and rats (NIEHS, 2018). As clearly
understood, the use of different pesticides help aid the growth of plants and indeed are
Pesticides may come in different forms not only for the control or destruction of
unwanted plants or weeds that surround the plants that we in fact want to continue
growing to aid them in their growth. For example, according to United States
Department of Agriculture the herbicide that is most widely used in the United States for
corn crops is Atrazine, and the second most widely used is glyphosate isopropylamine
salt. These two types of herbicides are used in about 97 percent of corn crops while
insecticides are used for about 13 percent of the corn crops, fungicides following right
after being used in about 12 percent of the crops and other pesticides are considered as
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other with about 1 percent of usage. Figure 1 shows the depiction of the use of the
Figure 1. Pesticides Applied to Corn Planted Acres, 2014 Crop Year. Reprinted from
https://www.niehs.nih.gov/health/topics/agents/pesticides/index.cfm.
As the National Academies states, there are many advocates in the United
States that help in the different steps taken to ensure that food goes from agricultural
farms to dinner tables in the safest way possible (National Academies, 2018). The use
pesticides had grown in popularity of the years due to agriculture having to suffer
different inhibitors which can cause crops to not grow as much as they did in previous
years. The role of pesticides in food sanitation is to control and or destroy, yet it not only
helps but it can also have negative effects for humans. As pesticides are widely used in
plants, it is extremely important for those plants to be properly cleaned before sale and
even more before they are to be consumed. The pesticides may become toxic if
ingested therefore as proper food sanitation, the plant before it is consumed must be
properly cleaned and or cooked in order for any residue of the pesticide to be cleaned
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off. Populations which do not use pesticides such as third world countries might not be
affected by the food sanitation through the use of pesticides. Those third world countries
might be growing crops in smaller amounts rather than that of first world countries and
might not necessarily have the necessity to use pesticides to help them with the growth
of their crops.
hygiene can be the difference between a breakouts of Escherichia coli in a salad that is
spread in the blink of an eye or the prevention of it. Human hygiene in this case for
example, would be hand washing properly after the use of a restroom before the return
to the workplace and interaction with food. Proper washing of the lettuce can clean out
the Escherichia coli that might be present in the lettuce and prevent disease from
happening.
temperature at all times are also treatments that are necessary in within food sanitation.
Cross contamination can occur in different forms, one being as previously mention such
as the proper hand wash before returning to work with food. Proper hand wash prevents
for fecal matter or other bacteria to be passed onto food in cross contamination. Another
form of cross contamination can be the use of utensils used during the preparation of
food. Some examples of this type of cross contamination would be the use of the same
cutting board or knife to cut raw meat and not properly washed before cutting a different
type of meat, fruits, or vegetables. The initial meat cut might have had a bacteria that
can cause disease which is why that cutting board or knife must be properly washed
before their next use. Last but not least, another important form of food sanitation would
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be to keep foods at their correct temperature in order to prevent spoilage which might
There have been many changes in the world through food sanitation and its
effects on the world The Centers for Disease Control and Prevention along with other
international agencies or partners have done tremendous work in food sanitation to help
prevent and control the initiation and prevention of diseases. As previously mentioned,
proper hygiene is an important part of food sanitation. The Centers for Disease Control
and Prevention have programs such as “Global Wash” and “The Safe Water System”
which both help in the up keeping of food sanitation. The program Global Wash
promotes hygiene and proper washing of food before it is consumed. The Safe Water
System promotes the prevention of contaminated water in the use for food sanitation.
The Safe Water System program also educates communities on how they can treat
water and safely store it in their homes for future use (CDC, 2018). Without clean water,
there cannot be clean food items in homes. As previously mentioned, the Centers for
Disease Control and Prevention work diligently and continuously to improve their
programs as well as their promotion of them through their international partnerships not
As the population in the world is growing and those who are already in existence
are starting to live longer lives, the issue of food production has evolved more than ever.
There is the food supply and demand issue that continues to be imbalanced with more
demand of it and not enough supply. Third world countries are the most affected
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through this supply and demand imbalance. Food sanitation is also a component when
we look at the problem of food supply and demand. As populations grow, farmers are
faced with the problem of having to grow more crops than as previously expected. They
are having to now rely on technology such as biotechnology to help them create more
food for the high demand. As the International Food Information Council Foundation
mentions, biotechnology is providing temporary aid to these farmers that are becoming
overwhelmed with the demand of the global populations for the need of food supply.
Biotechnology has also helped to reduce the use of machines that would output more
carbon dioxide into the air that in the long run could cause a different effect for plants
(IFICF, 2016).
Conclusion:
In conclusion, there is much that all populations in the world have learned
throughout the years in regards to food sanitation. Each era taught the following one on
the best and most efficient form of food sanitation. These lessons taught throughout
time evolved as techniques and tools became more readily available and affordable for
each population. The techniques used for food sanitation were evolving with technology
as well as promotion of certain programs were also more readily available. The Centers
for Disease Control and Prevention has a major role when it comes to improving food
sanitation throughout the world. They have the capacity to work not only nationally but
internationally in proving the most updated information on food sanitation that can help
countries from being first world up to third world each in their own way. Food sanitation
will continue to evolve more and more as the demand of food supply continues to grow
and farmers are in need to use technology with this demand. We all hope that as the
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years pass by food sanitation becomes simpler and hopefully less costly for those that
References:
Centers for Disease Control and Prevention. (2018, March 29). Global Health Programs
https://www.cdc.gov/ncezid/dfwed/international/globalwork.html
https://doi.org/10.1038/embor.2010.179
International Food Information Council Foundation. (2016, April 19). Modern Farming:
Technology Helps Keep Food on the Table. Retrieved May 13, 2018, from
https://www.foodinsight.org/articles/modern-farming-technology-helps-keep-food-
table
National Academies. (2018). Prevention & Treatment, Food Safety — the National
http://needtoknow.nas.edu/id/prevention/government-policies/food-safety/
https://www.niehs.nih.gov/health/topics/agents/pesticides/index.cfm
http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
safety/preserving/freezing/the-science-of-freezing-foods/