I continued to work towards finding processes that would get rid of bacteria. After turning medical practices around, I turned my focus to more common, everyday problems such as foods. The problem of spoiling has been brought up by my peers often and I decided to apply my microbiological techniques to industrial and agricultural fields. With the pasteurization process, I modified the process with broth and applied it to wine. When I boiled the wine too long, the taste changed. Therefore, I heated it just enough( at 55˚ C) so that the microbes would be killed. After, I took the wine and froze it to keep the microbes left from multiplying. This was mandatory since any contact with air would allow new microbes to enter the wine. Just as I expected, the method prevented liquids from spoiling and by using this, I was able to help industries and farms save milk, wine, and other liquids from spoiling. This technique, which I called Pasteurization, also prevented foods from rotting too. Again, I was called for help from a group of French farmers when the silk industry had a crisis with diseased eggs. He was able to demonstrate that by using a microscpe, they could identify the diseased eggs.
source: http://www.experiment-resources.com/discovery-of-pasteurization.html#ixzz1EMmWM1WW
My friend, I thank you for your work and discoveries since they were what led me to the innovation of carbolic acid as an antiseptic due to the studies of bacteria being the main cause of the various forms of decay in human flesh. I'm able to save the lives of many patients with the sanitary tools that I have before me. Once again, I thank you for your work and for me to be able to make something useful out of it.
ReplyDeleteJoseph Lister, surgeon