Preservation Of Foodstuffs Research Articles

Transport and Storage of Food

THE annual report of the Food Investigation Board reviews the work carried out in 1933, which was initiated and inspired by Sir William Bate Hardy, whose death on January 23, 1934, robbed the Board of its Director of Food Investigation at a time when the results of his researches were being more and more applied on the commercial scale in the preservation of foodstuffs. The report refers also to, the death of Sir Walter Morley Fletcher and to the resignation through ill-health of Prof. J. J. R. Macleod; the tenure of Sir Joseph G. Broodbank as chairman of the Board had been extended, and Sir J. Alfred Ewing had been re-appointed, and Prof. T. P. Hilditch appointed, members of the Board.

DETERMINATION OF THE VALUE OF ANTISEPTICS

It may safely be inferred that the use of antiseptics antedates the earliest existing record of mankind. The preservation of foods in times of plenty for the periods of scarcity was a lesson learned early by prehistoric races. They preserved their foods by dyeing, smoking, salting or spicing. Spices, volatile oils, and balsams were early used by priests and healers in the care of wounds, although antisepsis was undreamed of. Later certain preparations of mercury and other heavy metals came into common usage. Distilled liquors, potions made from herbs, and even the cautery were listed in the armamentarium of our forebears devoted to the healing of wounds. Throughout the ages, and until the work of Lister in the latter third of the nineteenth century, the term antiseptic, however, was associated exclusively with the preservation of foodstuffs. Following his epoch-making discoveries, new and different terms with distinct meanings came into being.

Research and Development in Australia

THE main objects of the Science and Industry Research Act (1926) of the Commonwealth Government were to reorganise the Institute of Science and Industry, which was founded in 1920, and to provide adequate funds for developing scientific and industrial research in Australia. The first Annual Report of the Council for Scientific and Industrial Research (Melbourne, 1927) contains a review of the activities of this newly constituted body between April 1926 and June 1927; the Science and Industry Research Act, 1920-26, is printed as an appendix to the Report. At the first meeting of the Council, it was decided to devote particular attention to investigations on plant and animal pests and diseases, fuel problems, preservation of foodstuffs, and forest products. In accordance with this decision, arrangements were made to secure information and reports on some of the problems concerned from Prof. T. G. B. Osborn (Adelaide), Prof. H. A. Woodruff (Melbourne), Dr. Franklin Kidd (Low Temperature Research Station, Cambridge), Mr. A. J. Gibson (Indian Forest Service), and other specialists. The various fields thus laid open to inquiry are all of first-rate importance, but a particular interest may perhaps be anticipated for Mr. Gibson's report, which is to deal with forest products problems and with the advisability of establishing a forest products laboratory in Australia.

An automatic humidity control

It is often necessary to maintain constant atmospheric humidity in rooms where hygroscopic substances such as textile materials, tobacco, paper, etc., are being tested or stored, or for the seasoning of timber and the preservation of foodstuffs. The control described in this paper is based on the principle of the ordinary hair hygrometer, and has been designed to operate electrical relays which govern the supply of dry or moist air necessary to preserve constant humidity in an enclosure.

Chemical preservatives in foodstuffs

Journal of the Society of Chemical IndustryVolume 43, Issue 20 p. 509-510 Article Chemical preservatives in foodstuffs Albert E. Parkes F.I.C., Albert E. Parkes F.I.C. 74, Foylc Road, Westcombe ParkSearch for more papers by this author Albert E. Parkes F.I.C., Albert E. Parkes F.I.C. 74, Foylc Road, Westcombe ParkSearch for more papers by this author First published: 16 May 1924 https://doi.org/10.1002/jctb.5000432005AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume43, Issue2016 May 1924Pages 509-510 RelatedInformation

PARIS

<h3>Use of Preservatives in Foodstuffs</h3> The food preserving industry has not as yet made any extensive researches in the domain of asepsis, which is difficult of accomplishment on a large scale, but has confined its attention chiefly to easier methods, with a view to utilizing chemical substances, more or less bactericidal, in order to produce a medium unfavorable to the development of bacteria. Such bactericidal preservatives, however, have serious disadvantages. From the practical standpoint, producers will always have a tendency to employ as preservatives strong chemical substances that are effectual when used in very small amounts, and they overlook the fact that the results desired cannot be secured without grave danger to the consumer. In another sense, the preservative or disinfectant seems to authorize, or at least to excuse, all forms of negligence. In view of the presence of the preservative that is supposed to conserve the foodstuff in an

Preservation of Foodstuffs

Preservation of Foodstuffs

Les Industries de la Conservation des Aliments

M. ROCQUES'S in writing the present work has been to explain, for the benefit of manufacturers and others, the scientific principles upon which the preservation of foodstuffs is based. Les Industries de la Conservation des Aliments. By X. Rocques. Pp. xi + 506. (Paris: Gauthier-Villars, 1906.) Price 1s francs.

The food and drugs acts: With especial reference to preservatives in food-stuffs and the vagaries of magisterial decisions

The food and drugs acts: With especial reference to preservatives in food-stuffs and the vagaries of magisterial decisions