title: Emanuel Edward Klein's role in the establishment of food preservation standards.
abstract: OBJECTIVE
  To 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.
  
  
  METHODS
  Historical revision of Klein's experimental investigations of food preservation.
  
  
  METHODS
  Descriptive, comparative and analytical methods were used to evaluate Klein's achievements in public health.
  
  
  RESULTS
  Presentation of Klein's six papers on food preservation.
  
  
  CONCLUSIONS
  Klein'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.
authors.affiliation: Medical School Osijek, Josip Huttler 4, 31000 Osijek, Croatia. brunoatalic@yahoo.co.uk
authors.forename: B
authors.initials: B
authors.lastname: Atalić
mesh_terms: D001432:Bacteriology / Q000193:education / Q000266:history; D004739:England; D005516:Food Microbiology / Q000266:history* / Q000592:standards; D005519:Food Preservation / Q000266:history* / Q000592:standards*; D049672:History, 19th Century; D049673:History, 20th Century; D006801:Humans; D011634:Public Health / Q000266:history