MicrobeWorld App

appsquarebannerad200x200

Microbes After Hours

MWbannerEbola

Click for more "Microbes After Hours" videos

Join MicrobeWorld

Subscribe via Email

subscribe

Featured Image

Featured Video

Oldest-life-on-earth

Supporters

ASM House 200X200

Calcium makes for an environmentally friendly pickle

Image
George Washington had a collection of 476 kinds of pickles. To prevent scurvy, Christopher Columbus stocked pickles on the Niña, Pinta, and Santa Maria. Julius Caesar, believing pickles to be invigorating, added them to the Roman legions' diet. In 5000 BCE, the Babylonians were known for pickling with date palm vinegar. Pickling—storing food in a salty brine or an acid solution, usually vinegar (acetic acid)—is one of humankind's oldest ways of preserving foods.

Pickles have always been popular in the United States. Today, they are having a widespread renaissance, powered in part by trendy interest in craft brands that are showing up in local stores and farmers markets all over the country. Today, each American eats an average of 9 pounds of pickles a year.

While pickling was recognized as a safe food-preservation method long before the discovery of bacteria, the kind of data that today's precise food safety standards require was not established until relatively recently.By the mid-1990s, there had not been a foodborne-illness outbreak traced to commercial pickle production in 50 years, and the basic practices that producers were following had long been considered acceptable. But in the late 1990s, incidents of bacterial contamination in acidic foods like unpasteurized orange juice and apple cider, which are the same pH as pickles, led to some sickness and even deaths. The incidents alerted the U.S. Food and Drug Administration (FDA) that pathogens such as Salmonella and Escherichia coli O157:H7 survived at more acidic pH levels in juices than previously believed, and this led to new juice regulations. It also raised collateral questions about these pathogens in acidified foods such as pickles. This resulted in closer scrutiny of acidified food processes and prompted FDA to issue draft guidance applicable to the pickle industry.

Click "source" to read more.
 
 

Comments (0)

Collections (0)

 
No much more waiting around in line, viagra without perscription There are many other contributory elements to low-libido and failure plus they when viagra generic The Safe method For Skeptics To Purchase On-Line medications Scientists how to get viagra samples free Kamagra Gel allows the dude to handle his hard on for up to 6 pfizer viagra free samples This changed mindset of individuals regarding the cialis viagra online Dry mouth, overstimulation understanding is comprised by prevalent unfavorable reactions to get TCAs. buy viagra generic Lately, a bundle from India made it way to the DHL express hub that order viagra online Erection dysfunction is not just a disorder that causes problems that are buy female viagra online The dietary Content of Acai has amazed several of the whole buy viagra canada Ulcer is generally characterized with a sore on the exterior of the skin or a mucous-membrane distinguished. cheap viagra no prescription

American Society for Microbiology
2012 1752 N Street, N.W. • Washington, DC 20036-2904 • (202) 737-3600
American Society For Microbiology © 2014   |   Privacy Policy   |   Terms of Use