Medieval Times Food Allergy: A Brief History

The concept of food allergy has been around for centuries, with ancient civilizations aware of the potential dangers of consuming contaminated or spoiled food. In medieval times, food poisoning was often linked to intentional adulteration, with official food-tasters employed to detect any deadly poisons in royal feasts and banquets.

However, it wasn't until the late 19th century that scientists began to understand the role of microorganisms in causing food-borne illnesses. The term 'ptomaines' was coined to describe the toxic alkaloids formed when foods were in an advanced stage of putrefaction. These toxins were believed to be responsible for acute attacks of diarrhea and vomiting.

In the early 20th century, researchers made significant breakthroughs in identifying the bacteria responsible for food poisoning. In the United States, Salmon discovered that certain bacteria, now known as Salmonella, caused alimentary upsets. Similarly, Gaertner in Austria isolated the same bacteria, which were later found to produce toxins.

Fast forward to modern times, and we have a much better understanding of food allergies and intolerances. The Health Protection and Promotion Act in Canada has strict guidelines for ensuring the safety of food production, processing, and handling, including prohibiting animals from entering areas where food is manufactured or prepared.

Interestingly, certain foods have been linked to allergic reactions throughout history. For example, the neuro-paralysis associated with eating German sausage was later found to be caused by a powerful toxin produced by an anaerobic sporing bacillus called B. This bacterium was first identified by van Ermengen in Belgium.

In conclusion, our understanding of food allergy has come a long way since medieval times. From the intentional adulteration of food to the discovery of microorganisms as the primary cause of food poisoning, we have made significant progress in ensuring the safety and quality of our food supply.

Medieval times food allergy