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ANTISEPTICS and JOSEPH LISTER Antiseptics are physical or chemical agents that prevent putrefaction, infection, and analogous changes in food and living tissue by destroying or arresting the development of micro-organisms. Since ancient times food has been preserved by the use of antiseptic agents such as heat in cooking; nitre, salt, and vinegar in corning and pickling; and wood smoke (containing creosote, chemically similar to carbolic acid) in the smoking of meats. In modern times the principal antiseptic agents used in the preservation of food are heat and cold in such processes as canning, pasteurisation, and refrigeration. Irradiation is being investigated as a means of preserving food. The practice of using antiseptics in the care and treatment of wounds was begun by the English surgeon Joseph Lister in 1868. Basing his work on the findings of the German physiologist Theodor Schwann and the French biochemist Louis Pasteur, Lister disinfected surgical and accidental...

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