Food Safety 1
Most meat is recommended to be brought to this internal temeprature in order to kill bacteria.
165°F
Most bacteria cannot grow in a "highly acidic" environment, which means the food has a low number on this scale.
Ph scale
Before mechanical refrigeration, this method was used to keep food cold.
Ice Boxes, or Harvested Ice
This process removes moisture to preserve food.
Drying/Dehydration
The man who developed "Corn Flakes" in 1894 as a healthy, easy-to-prepare breakfast alternative to meat.
Will Keith Kellogg
Keeping meat away from veggies prevents this, the transfer of germs between foods.
Cross-contamination
Food must stay below this temperature when being refrigerated in order to slow the growth of pathogens.
40°F
Substances like sodium benzoate or sulfites that prevent the growth of bacteria, molds, and yeast.
Chemical Preservatives
Adding this ingredient can help dry out food, but also dehydrates bacteria, killing them through osmotic shock.
Salt
Peter Durand improved upon glass jars by using this metal container (introduced to the United States in 1818), though the "opener" wasn't invented for another 45 years.
Tin Can
This temperature is recommended for halting the growth of any bacteria or other pathogens.
0°F
These are poisonous by-products produced by some bacteria that cannot be destroyed even by boiling food.
Toxins
A food preservation process that utilizes bacteria and yeast to create alcoholic or acid, making food less welcoming to other microorganisms.
Fermentation
A modern, low-temperature dehydration process that involves freezing food and removing ice through sublimation.
Freeze-drying
Chief Chemist of the USDA who led the "Poison Squad" to test the safety of food additives, eventually leading to the 1906 Pure Food and Drug Act.
Harvey Washington Wiley
The maximum amount of time food can be left in the "danger zone" (40°F-140°F). When left at these temperatures, bacteria can double in number every 20 minutes.
2 hours
This virus is the leading cause of "stomach flu" and is often spread by unwashed hands touching ready-to-eat food.
Norovirus
Invented in 1867 and used widely through the late 1800s, this specialized mode of transportation allowed meat to be shipped across the country for processing and sale without spoiling.
Refrigerated Railcar
This chemical is used to absorb and release heat when transferring between liquid and vapor states, allowing for modern refrigeration.
Ammonia, Freon, or Hydrofluorocarbons
This product, developed by German chemist Justus von Liebig in 1867, was also called "portable soup", or "extract of meat"
Beef Bouillon
When preparing food, doing this to your meat can spread bacteria over three feet from where you're working. Instead, it is recommended that you remove meat from packaging and immediately cook it.
Washing
A virus that can survive boiling temperatures and poses a health risk when canning. In order to prevent its spread, it is best to can only recipes that are highly acidic.
Clostridium botulinum (the cause of botulism)
This chemical, now used in taxidermy, and to preserve medical specimens, was frequently added to 19th-century milk to hide the smell of spoilage.
Formaldehyde
Napoleon started many national competitions to promote scientific advencement. One of these was a 12,000-franc prize for a new food preservation method to better supply the French army, which was collected in 1810 for this method.
Canning
From 1830 through 1962, this midwestern city was a world leader in meat processing and packing, which led to it's nickname of "Porkopolis." It starts with the letter C.
Cincinatti