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Critical Reviews in Food Science and Nutrition, 2022
This paper deals with the question about how early humans managed to feed themselves, and how they preserved and stored food for times of need. It attempts to show how humans interacted with their environments and demonstrate what lessons can be learnt from the about 3.4 million years of food processing and preservation.
Dietrich, Knorr, Mary Ann, Augustin
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Enterocins in food preservation

International Journal of Food Microbiology, 2010
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and
Haider, Khan, Steve, Flint, Pak-Lam, Yu
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Antibiotics as Food Preservatives

JAMA, 1960
In 1943, Tarr and associates 1 began to explore the use of various antibiotics for the preservation of fish. They found two tetracyclines, chlortetracycline and oxytetracycline, especially effective. In 1945, Curran and Evans 2 reported that penicillin had a sporicidal effect on a number of bacteria, including Bacillus stearothermophilus, one of the ...
R H, VAUGHN, G F, STEWART
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Radiation Preservation of Foods

JAMA, 1960
Many advanced methods of preserving foods have been developed, but all have limitations. With the possible exception of freezing and refrigeration, most processes limit the usefulness of a food or alter its characteristics undesirably. Hence, food research workers constantly seek new and improved preservation methods.
H E, ROBINSON, W M, URBAIN
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