Safer food from finding and stopping outbreaks

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According to Nicolas Appert, modern food processing developed in the 19th and 20th century primarily was designed to serve military needs. Appert created a technique that would preserve food for troops that ended up contributing to the development of tinning and canning. Canning was actually developed in 1810 by Peter Durand. These inventions weren’t only hazardous, but were also very expensive. The lead used in the cans made the item expensive. In 1864, Louis Pasteur improved the quality and design of preserved food items and focused on beer, wine, and milk preservation. ( During the 20th century, the rising consumer society as well as World War II increased the growth of food processing. Developments such as juice concentrates, artificial sweeteners, spray drying, freeze drying, and different coloring agents were commonly found in most preservatives. Products such as dried instant soups, and personal cooking meals known as MRE were developed during the late 20th century as well. During the middle of the 20th century in which Western Europe and North America had an increased demand of food processing. Most marketers targeted products towards the working wives and mothers of the middle class according to Clarence Birdseye. It was Clarence who actual developed a plethora of sales for “TV dinners”, and also juice concentrates. These products have created what is known as the convenience stores/foods that are seen today. According to the Centers for Disease Control and Prevention, “in 1999, an estimated 5,000 deaths, 325,000 hospitalizations, and 76 million illnesses were caused by foodborne illnesses within the U.S” (CDC, 2014). The cause of most diseases or foodborne illnesses can occur at any point in... ... middle of paper ... ...charge of 80 percent of the food we eat, including most non-meat products. The agency’s main roles in ensuring food safety are to inspect food production and review food safety for new products” (GCF, 2014). The agency decides if they would like to call back products if questionable. The Center for Disease Control and Prevention (CDC) is similar in which their focus is based on investigating and working with different states to track foodborne disease outbreaks. In closure, “Strengthening government regulation and enforcement of corporate food producers, and breaking up their stranglehold on the food system, are key steps to improving food safety” (CDC,2014). Suffering from foodborne illnesses, sicknesses, or even harsh poisonings can be prevented by finding, knowing, understanding, and then changing how food is being produced, processed, distributed, and prepared.

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