It’s difficult to imagine the substantial amount of change that has occurred on the food protection front over the last four or five decades. What consumers find satisfactory as a safe and nutritious meal today is very different than what their demands and concerns were just a few years ago. In the 1970s, people were blissfully unaware of most food-borne illnesses; today, they’re much more aware of food-borne illnesses, but now express zero tolerance for pathogen contaminated foods.
Fifty years ago, refrigerated food items were routinely made locally or, at best, regionally, had a relatively short shelf life, and any possible food-borne illnesses from “contaminated” foods were not routinely advertised or announced on the evening national news. Then the main methods of preserving and protecting food were either drying, retorting, or pickling.