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Abstract

The processing of foods to make them easier to eat and easier to store is as old as archaeological records. Smoking, salting, sun-drying, and fermentation techniques all ante-date historical records. Nevertheless, until 200 years ago, civilized mankind had only these very limited means for preserving perishable foods beyond harvest time. The period between harvests could and often did become a time of fasting, rationing, or even famine for most of the population. Many of the sauces and spices used in cooking were developed to mask the flavours of tainted meats. How many people died of eating contaminated foods can only be conjectured, and vitamin deficiency diseases were rampant, particularly scurvy.

Keywords

Heat Penetration Spoilage Organism Seal Area Barrier Plastic Retort Pouch 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Blackie and Son Ltd 1987

Authors and Affiliations

  • Roger C. Griffin

There are no affiliations available

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