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Canned Salmon
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. 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 (116–130°C). 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 other method is dependable as a preservative. For example, the microorganism ''Clostridium botulinum'' (which causes botulism) can only be eliminated at temperatures above the boiling point. Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed to inhibit the activity of spoil ... [...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.Lawrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sacramento River
The Sacramento River ( es, Río Sacramento) is the principal river of Northern California in the United States and is the largest river in California. Rising in the Klamath Mountains, the river flows south for before reaching the Sacramento–San Joaquin River Delta and San Francisco Bay. The river drains about in 19 California counties, mostly within the fertile agricultural region bounded by the California Coast Ranges, Coast Ranges and Sierra Nevada (U.S.), Sierra Nevada known as the Sacramento Valley, but also extending as far as the volcanic plateaus of Northeastern California. Historically, its watershed has reached as far north as south-central Oregon where the now, primarily, endorheic basin, endorheic (closed) Goose Lake (Oregon-California), Goose Lake rarely experiences southerly outflow into the Pit River, the most northerly tributary of the Sacramento. The Sacramento and its wide natural floodplain were once abundant in fish and other aquatic creatures, notably one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hudson's Bay Company
The Hudson's Bay Company (HBC; french: Compagnie de la Baie d'Hudson) is a Canadian retail business group. A fur trading business for much of its existence, HBC now owns and operates retail stores in Canada. The company's namesake business division is Hudson's Bay, commonly referred to as The Bay ( in French). After incorporation by English royal charter in 1670, the company functioned as the ''de facto'' government in parts of North America for nearly 200 years until the HBC sold the land it owned (the entire Hudson Bay drainage basin, known as Rupert's Land) to Canada in 1869 as part of the Deed of Surrender, authorized by the Rupert's Land Act 1868. At its peak, the company controlled the fur trade throughout much of the English- and later British-controlled North America. By the mid-19th century, the company evolved into a mercantile business selling a wide variety of products from furs to fine homeware in a small number of sales shops (as opposed to trading posts) acros ... [...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 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 electronic document distribution, this has led to a stea ... [...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 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 processing involved in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn (biology), spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run ma ... [...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'', 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 During the first years of 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 preserving l ... [...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 con ... [...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 definition, to Antarctica) in the south, and is bounded by the continents of Asia and Oceania in the west and the Americas in the east. At in area (as defined with a southern Antarctic border), this largest division of the World Ocean—and, in turn, the hydrosphere—covers about 46% of Earth's water surface and about 32% of its total surface area, larger than Earth's entire land area combined .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 animal food, vegetable food 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 on the preserva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Pasteur
Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization, the latter 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. His works are credited to saving millions of lives through the developments of vaccines for rabies and 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 Academy of Sciences, his experiment demonstrated that in sterilized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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