Emanuel Edward Klein’s role in the establishment of food preservation standards

SummaryObjectivesTo evaluate Emanuel Edward Klein’s role in the establishment of food preservation standards in terms of critiques of his work, taking his experimental investigations into account.Study designHistorical revision of Klein’s experimental investigations of food preservation.MethodsDescriptive, comparative and analytical methods were used to evaluate Klein’s achievements in public health.ResultsPresentation of Klein’s six papers on food preservation.ConclusionKlein’s experimental work was of significant value for the development of food preservation standards for hams, milk and, most importantly, oysters, mussels and other shellfish.