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Canned Fish
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that they can be opened by hand. In the past it was common for many cans to have a key that would be turned to peel the lid of the tin off; most predominately sardines, among others. Fish have low acidity levels at which microbes can flourish. From a public safety point of view, foods with low acidity ( pH greater than 4.6) need sterilization at high temperatures of . Achieving temperatures above the boiling point requires pressurized cooking. After sterilization, the containing can prevents microorganisms from entering and proliferating inside. Other than sterilization, no method is dependable as a preservative. For example, the microorganism ''Clostri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Spoilage
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied. Infection The organisms spoiling meat may infect the animal either while still alive ("endogenous disease") or may contaminate the meat after its slaughter ("exogenous disease").Lawrie, 157. There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis.Lawri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hudson's Bay Company
The Hudson's Bay Company (HBC), originally the Governor and Company of Adventurers of England Trading Into Hudson’s Bay, is a Canadian holding company of department stores, and the oldest corporation in North America. It was the owner of the namesake Hudson's Bay (department store), Hudson's Bay department stores (colloquially The Bay), and also owns or manages approximately of gross leasable real estate through its HBC Properties and Investments business unit. HBC previously owned the full-line Saks Fifth Avenue and off-price Saks Off 5th in the United States, which were spun-off into the Saks Global holding company in 2024. After incorporation by royal charter issued in 1670 by Charles II of England, King Charles II, the company was granted a right of "sole trade and commerce" over an expansive area of land known as Rupert's Land, comprising much of the Hudson Bay drainage basin. This right gave the company a monopoly, commercial monopoly over that area. The HBC functioned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North West Company
The North West Company was a Fur trade in Canada, Canadian fur trading business headquartered in Montreal from 1779 to 1821. It competed with increasing success against the Hudson's Bay Company in the regions that later became Western Canada and Northwestern Ontario. With great wealth at stake, tensions between the companies increased to the point where several minor armed skirmishes broke out, and the two companies were forced by the British government to merge. Before the Company After the French landed in Quebec in 1608, independent French-Canadian traders commonly known as spread out and built a fur trade empire in the St. Lawrence River, St. Lawrence basin. The French competed with the Dutch (from 1614) and English (1664) in New York and the English in Hudson Bay (1670). Unlike the French who traveled into the northern interior and traded with First Nations in their camps and villages, the English made bases at trading posts on Hudson Bay, inviting the indigenous people t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Government Publishing Office
The United States Government Publishing Office (USGPO or GPO), formerly the United States Government Printing Office, is an agency of the legislative branch of the United States federal government. The office produces and distributes information products and services for all three branches of the Federal Government, including U.S. passports for the Department of State as well as the official publications of the Supreme Court, the Congress, the Executive Office of the President, executive departments, and independent agencies. An act of Congress changed the office's name to its current form in 2014. History Establishment of the Government Printing Office The Government Printing Office was created by congressional joint resolution () on June 23, 1860. It began operations March 4, 1861, with 350 employees and reached a peak employment of 8,500 in 1972. The agency began transformation to computer technology in the 1980s; along with the gradual replacement of paper with el ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Processing
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any Aquatic ecosystem, aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming. Larger fish processing companies often operate their own fishing fleets or farming operations. The products of the fish industry are usually sold to grocery chains or to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon As Food
Salmon is a common fish as food, food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. Norway is a major producer of Aquaculture of salmonids, farmed and Salmon#Wild fisheries, wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. Colour Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish. The concentration of carotenoids exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canning
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the ''Bertrand (steamboat), Bertrand'', a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. History and development French origins Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon Cannery
A salmon cannery is a factory that commercially cans salmon. It is a fish-processing industry that became established on the Pacific coast of North America during the 19th century, and subsequently expanded to other parts of the world that had easy access to salmon. Background The "father of canning" is the Frenchman Nicolas Appert. In 1795, he began experimenting with ways to preserve food by placing it in sealed glass jars and then placing the jars in boiling water. During the first years of the Napoleonic Wars, the French government offered a 12,000-franc prize to anyone who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Appert submitted his invention and won the prize in January 1810. The reason for lack of spoilage was unknown at the time, since Louis Pasteur did not demonstrate the role of microbes in food spoilage for another 50 years. However, glass co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pacific Coast First Salmon Cannery
The Pacific Ocean is the largest and deepest of Earth's five oceanic divisions. It extends from the Arctic Ocean in the north to the Southern Ocean, or, depending on the definition, to Antarctica in the south, and is bounded by the continents of Asia and Australia in the west and the Americas in the east. At in area (as defined with a southern Antarctic border), the Pacific Ocean is the largest division of the World Ocean and the hydrosphere and covers approximately 46% of Earth's water surface and about 32% of the planet's total surface area, larger than its entire land area ().Pacific Ocean . '' Britannica Concise.'' 2008: Encyclopædia Britannica, Inc. The centers of both the |
Peter Durand
Peter Durand (21 October 1766 – 23 July 1822) was an English merchant who is widely credited with receiving the first patent for the idea of preserving food using tin cans. The patent (No 3372) was granted on August 25, 1810, by King George III of the United Kingdom. The patent specifies that it was issued to Peter Durand, a merchant of Hoxton Square, Middlesex, United Kingdom, for a method of preserving food (from vegetable or animal sources) and other perishable articles using various vessels made of glass, pottery, tin or other suitable metals. The preservation procedure was to fill up a vessel with food and cap it. Vegetables were to be put in raw, whereas animal substances might either be raw or half-cooked. Then the whole item was to be heated by any means, such as an oven, stove or a steam bath, but most conveniently by immersing in water and boiling it. The boiling time was not specified, and was said to depend on the food and vessel size. Neither was the patent clear o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Pasteur
Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, Fermentation, microbial fermentation, and pasteurization, the last of which was named after him. His research in chemistry led to remarkable breakthroughs in the understanding of the causes and preventions of diseases, which laid down the foundations of hygiene, public health and much of modern medicine. Pasteur's works are credited with saving millions of lives through the developments of vaccines for rabies vaccine, rabies and anthrax vaccine, anthrax. He is regarded as one of the founders of modern bacteriology and has been honored as the "father of bacteriology" and the "father of microbiology" (together with Robert Koch; the latter epithet also attributed to Antonie van Leeuwenhoek). Pasteur was responsible for disproving the doctrine of spontaneous generation. Under the auspices of the French Aca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
