<P> La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food - bottling factory in the world, preserving a variety of food in sealed bottles . Appert's method was to fill thick, large - mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes . He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise . The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly . Appert patented his method, sometimes called appertisation in his honor . </P> <P> Appert's method was so simple and workable that it quickly became widespread . In 1810, British inventor and merchant Peter Durand, also of French origin, patented his own method, but this time in a tin can, so creating the modern - day process of canning foods . In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves . Just a decade later, Appert's method of canning had made its way to America . Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by Robert Yeates in 1855 . </P> <P> A less aggressive method was developed by the French chemist Louis Pasteur during an 1864 summer holiday in Arbois . To remedy the frequent acidity of the local aged wines, he found out experimentally that it is sufficient to heat a young wine to only about 50--60 ° C (122--140 ° F) for a short time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality . In honour of Pasteur, the process became known as "pasteurization". Pasteurization was originally used as a way of preventing wine and beer from souring, and it would be many years before milk was pasteurized . In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated . </P> <P> Milk is an excellent medium for microbial growth, and when it is stored at ambient temperature bacteria and other pathogens soon proliferate . The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food - borne disease source, making it one of the world's most dangerous food products . Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q - fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157: H7, among others . </P>

Who invented the process that destroys harmful bacteria in milk