ABSTRACT

During the Stone Age humans killed and ate animals for their survival. As times progressed they realized that the meat would last longer if it were stored at a cooler temperature. Hence they started storing meat in underground caves or under snow, or used ice from frozen rivers to keep it fresh longer. In the Medieval times, man started using chemicals like sodium nitrate and potassium nitrate. These chemicals were added to water, which provided a cool environment to chill containers with liquids in them. It was not until the 19th century that the concept of refrigeration came into existence and was used to keep food cold. Today restaurants all over the world use refrigerators, coolers and freezers to keep food that they prepare and serve safe and free from harmful bacteria. According to the Centers for Disease Control and Prevention (CDC) improper storage of food, unhygienic practices, cross-contamination, low quality raw materials and improper handling are the major causes for food borne illnesses (Centers for Disease Control and Prevention, Diagnosis and Management of Foodborne Illnesses, January 2001). Thus it is imperative that foods in both the raw and cooked form are stored at the correct temperature to prevent foodborne illness.