The Discovery Era . Appert, known as the "father of canning," was a confectioner. 1820 First canning plants start to operate in Boston and New York. Nicolas Appert The Father of modern day canning, Appert was a professional chef and confectioner. ... Nicholas Appert. He became obsessed with ways of preserving different foods. In 1809, Nicolas Appert discovered that food cooked inside a sealed glass jar didn’t spoil unless the jar leaked—he’d invented canning! This contained extracts from coca leaves (which are used in the production of cocaine), albeit in a very restricted quantity, and certainly not enough to cause the potent effects that cocaine does.

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans).Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. Infection from this microorganism has caused spontaneous abortions, stillbirths, or neonatal death. Nicolas Appert invents canning method and wins the award and prize money. Listeria monocytogenes. 1823 A can with a hole in the top is invented. Robert Hooke, a 17th-century English scientist, was the first to use a lens to observe the smallest unit of tissues he called “cells.” Soon after, the Dutch amateur biologist Anton van Leeuwenhoek observed what he called “animalcules” with the use of his homemade microscopes. ... 40-135 degrees Fahrenheit. 18 th century Paris gave way to preserved foods that lacked taste and the unpleasantness of food with no aroma, bad juices, the stiffness of food fibers making them inedible. During his army’s excursions to far-flung places like Russia and Egypt, Napoleon offered a reward to someone who could make food last longer. The second plague pandemic began in 1346 with the Black Death, which claimed 200 million lives in Eurasia and Africa. Biography of Nicolas Appert (excerpt) Nicolas Appert (November 17, 1749 - June 1, 1841), born in Châlons en Champagne was the French inventor of airtight food preservation. The first of these was an opium free painkiller, and then came a formula known as “Pemberton’s French Wine Coca”. This individual demonstrated that oxygen alone does not cause food spoilage and the changes are the result of microbial contamination and growth. 1810 Peter Durand of England, receives patents for glass and metal canning containers.


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