Appertization is simply defined as the heat-treatment of food at certain temperature levels that inhibit or kill pathogenic microorganisms present in the food. Unlike pasteurization which uses temperatures below 100oC to kill microbes in food, appertization (which was discovered by Nicolas Appert in the 18th century) is generally a food preservation technique that is used […]
Nicolas Appert, a French chef and a confectioner is the “father of canning”, and was the inventor of airtight food preservation which is still applicable today in the food industry. He developed a heating process in which canned foods (e.g. milk, meat, drinks, and vegetables) could be preserved and prevented from spoilage by microbial fermentative
NICOLAS APPERT (1749-1841) Read More »
General Microbiology