Name: EVANGELISTA, ARHLIE JANE V.

Date: 02/10/2021
Course & Section: BS Biology 3-1______

Reference Laboratory 1

Subfield in the field of microbiology, food microbiology focuses primarily on the role
of microorganisms on anything food related for human consumption from the early discovery
of fermenting foods dated way back, to pasteurization, and even canning foods. Being immersed
in the General Microbiology subject taken in my freshman year, we were given basic overview
about Food Microbiology. This field is attributed to explain the mechanisms behind food
spoilage, food poisoning, and food preservation which are all attributed to microorganisms.
Considering that these organisms are invisible to the naked eye and the fact that it is associated
with food, substances that sustains life and growth, it is important to explain the intricacies
behind the role of these tiny organisms and it can only be made possible through learning food
microbiology.

With the aid of this subject, I expect that I will learn the microbiota of livestock and
poultry products that I ate for breakfast, lunch, and dinner. I assume that this subject will cover
more in detail the non-pathogenic and pathogenic microorganisms causing food spoilage,
poisoning, and foodborne illnesses as well as the other microorganisms used for fermentation
and food production. I hope I will get to learn more about food safety, food preservation, and
even microbiological quality assurance. Since I was a little, I always watch how my parents
prepare and cook for our family. I am fascinated that those foods can soothe my palate and
satisfy my tastebuds. Although I did not become a chef, majoring in Microbiology at least help
me to become cleaner and more cautious on preparing and cooking food.

Significant events attributed to the advancement of what food preservation is now can
be credited as early as 1782 where the first canned vinegar was introduced. This practical
method of food preservation was only patented on 1810 by Francois Appert who successfully
preserved meat in glass. 15 years after, T. Kensett and E. Daggett gained US patent for using
tin cans for food preservation and made popular in 1839. The remarkable discovery of
pasteurization in 1854 by Louis Pasteur established the golden age of microbiology. Various
products such as powdered milk (1855) and condensed milk (1856) are made. Artificial freezing
was introduced in 1865 and steam pressure cookers in 1874. A study by Russell in 1895 is the
first bacteriological study of canning and in 1907 E. Metchnikoff isolated the bacterium
Lactobacillus bulgaricus. For food spoilage, Kircher (1659) first discover bacteria in milk.
Using his microscope, Leeuwenhoek first observed yeast cells in 1680. Lactic acid in sour milk
was discovered by Scheele. Souring of milk was explained by Pasteur in 1857. Lactococcus
lactis was isolated by Lister in 1873. The first recorded study about food poisoning is sausage
poisoning more commonly known as botulism as described by Justinus Kerner dated back in
1820.

Reference:

J. M. Jay. (2000). Modern Food Microbiology. Sixth Edition. Aspen Publishers, Inc.