In anticipation of IFT's upcoming 75th anniversary, it was a welcome opportunity to peruse the historical archives and explore research published in the Journal of Food Science (JFS) throughout the last 7 decades on topics of interest to food microbiologists. The very first volume of JFS, published in 1936, explored issues such as the microbiological examination of dried foods, and numbers and types of microorganisms in frozen vegetables and fruits. These issues are as relevant today as they were then. I could not help but think, however, about how much the pathogens of concern have changed, largely as a result of production practices and handling, along with globalization. Where we once worried only about often mild to occasionally severe illness, we now unfortunately associate many pathogens with high mortality rates. In March of 1936, Hall published an article which explored new outbreaks of botulism in the western U.S., and the prevalence of type A botulism in the Rocky Mountain region largely as a result of inadequately sterilized home canned products. We should all take pride in the fact that extensive research over the years by the IFT community has led to the development of processes and technologies which have virtually eliminated threats due to botulism in commercially canned foods.
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