Explain how Louis Pasteurs experiments, observation and conclusion have helped us to understand how food can be preserved.
Louis Pasteur was a French chemist and the author of the germ theory, that food was spoiled as a result of germs from airborne spores, rather that from spontaneous generation, the previously held belief at the time. Pasteurs accomplishments are numerous, but is probably best remembered for his work in food preservation, through a process called pasteurization, which involves raising the temperature of the food or liquid to a certain temperature, then rapidly cooling it, so as to minimize the growth of bacteria or germs in it. Pasteur is widely recognized, along with Robert Koch, as the authors of the germ theory, that disease and sickness are caused by small microorganisms called germs, many of which enter the body by airborne mechanisms through the eyes, nose, and mouth. Others had done work in this area before, but Pasteur is the scientist often given credit for this groundbreaking development.