ABSTRACT
Millions of years ago microbes were the first forms of life on the planet. Microbes inhabited the air, water and soil. As hunters and gathers, humans consumed microbes in and on their foods. During this time, humans did not preserve food nor did they have a method to do so. Gradually, they began to produce food and through fermentation, microbes became part of their diet. Records of fermentation of foods date back to 4000 B.C. In addition, other methods for food preservation emerged including sun drying, smoking, freezing and salting. The Romans were known for food preservation of meats other than beef and were known for packing prawns and other meats in snow, according to Seneca (Jay, Loessner, and Golden, 2005). It is estimated that wine and cheese production developed around 1000 B.C.
