{"id":13646,"date":"2026-08-18T16:07:16","date_gmt":"2026-08-18T16:07:16","guid":{"rendered":"https:\/\/socialfood.gr\/from-the-ships-hold-to-the-tin-can\/"},"modified":"2026-08-19T08:59:21","modified_gmt":"2026-08-19T08:59:21","slug":"from-the-ships-hold-to-the-tin-can","status":"publish","type":"post","link":"https:\/\/socialfood.gr\/en\/from-the-ships-hold-to-the-tin-can\/","title":{"rendered":"From the Ship&#8217;s Hold to the Tin Can"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"13646\" class=\"elementor elementor-13646 elementor-13631\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9d53dbb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9d53dbb\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9d545f6\" data-id=\"9d545f6\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d056047 elementor-widget elementor-widget-vc_custom_heading\" data-id=\"d056047\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"vc_custom_heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\" vc_custom_heading no_stripe consulting_heading_font  text_align_center has_subtitle\" ><h2 style=\"text-align: center;font-weight:700\" class=\"consulting-custom-title\">From the Ship&#8217;s Hold to the Tin Can<span class=\"subtitle\">Prevention and Food Safety in a Greek Handbook from 1907<\/span><\/h2><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9d54bbc elementor-widget elementor-widget-stm_post_details\" data-id=\"9d54bbc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"stm_post_details.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"post_details_wr  consulting_elementor_post_details\">\n    \n<div class=\"stm_post_info\">\n\t<div class=\"stm_post_details clearfix\">\n\t\t<ul class=\"clearfix\">\n\t\t\t<li class=\"post_date\">\n\t\t\t\t<i class=\"fa fa fa-clock-o\"><\/i>\n\t\t\t\tAugust 18, 2026\t\t\t<\/li>\n\t\t\t<li class=\"post_by\">Posted by:\t\t\t\t<span>Thanasis Stathopoulos<\/span>\n\t\t\t<\/li>\n\t\t\t<li class=\"post_cat\">Category:\t\t\t\t<span>Social<\/span>\n\t\t\t<\/li>\n\t\t<\/ul>\n\t\t<div class=\"comments_num\">\n\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/from-the-ships-hold-to-the-tin-can\/#respond\"><i class=\"fa fa-comment-o\"><\/i>No Comments <\/a>\n\t\t<\/div>\n\t<\/div>\n\t\t\t<div class=\"post_thumbnail\">\n\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1110\" height=\"550\" src=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/1-\u039d\u03a5-1110x550.jpeg\" class=\"attachment-consulting-image-1110x550-croped size-consulting-image-1110x550-croped wp-post-image\" alt=\"\" srcset=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/1-\u039d\u03a5-1110x550.jpeg 1110w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/1-\u039d\u03a5-300x148.jpeg 300w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/1-\u039d\u03a5-1024x506.jpeg 1024w\" sizes=\"(max-width: 1110px) 100vw, 1110px\" \/>\t\t<\/div>\n\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9d54cd6 elementor-widget elementor-widget-text-editor\" data-id=\"9d54cd6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>(Source: <a href=\"http:\/\/www.library-zagora.gr\/\">http:\/\/www.library-zagora.gr\/<\/a> )<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-09b7f32 elementor-widget elementor-widget-vc_custom_heading\" data-id=\"09b7f32\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"vc_custom_heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\" vc_custom_heading no_stripe consulting_heading_font  text_align_left\" ><h2 style=\"text-align: left;font-weight:700\" class=\"consulting-custom-title\">A Book, Two Encounters\n<\/h2><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-186a046 elementor-widget elementor-widget-text-editor\" data-id=\"186a046\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>When I visited the Public Historical Library of Zagora, its old books were not on open display. In the absence of suitable facilities, they were kept in protected storage. Their digitisation, however, made it possible to search the collection by title, according to a visitor\u2019s interests. That is how I came across <em>Naftik\u00ed Ygiein\u00ed (Maritime Hygiene)<\/em> by Th. Ch. Floras, a small Greek handbook published in 1907. This first, digital encounter unexpectedly acquired a material sequel: a few days later, I was fortunate enough to find a copy in an antiquarian bookshop and acquire it, gaining\u2014beyond digital access\u2014access to its smell as well: the familiar smell of aged paper.      <\/p>\n<p>The Library of Zagora was founded in 1762, largely through the efforts of Ioannis Pringos, a scholar and merchant from Zagora, and Kallinikos III, who served only briefly as Ecumenical Patriarch. Its history became closely intertwined with that of the pre-existing School of Zagora, which was reorganised in 1777 and renamed the Hellenomouseion. From its very beginning, the Library\u2019s history has been one of knowledge in circulation\u2014a history of the pre-revolutionary Enlightenment: books purchased abroad, mainly in Amsterdam, shipped to the shores of Pelion, assembled into collections, used by students and readers, and preserved for people whom their original donors could never have imagined.  <\/p>\n<p>Although published much later, <em>Maritime Hygiene<\/em> has a geography of its own. It was printed in Athens in 1907 as issue no. 89 of the <em>Useful Books<\/em> series published by the \u201cAssociation for the Dissemination of Useful Books\u201d. On the title page, the author is described as \u201cChief Physician of the Railways of the East\u201d. The title referred to the Ottoman Railways of Anatolia\u2014the French-language <em>Chemins <\/em><em>de <\/em><em>fer<\/em> <em>Ottomans <\/em><em>d\u2019<\/em><em>Anatolie<\/em> (CFOA)\u2014where Theodoros Floras served as chief physician and head of the company\u2019s medical service. The preface is signed \u201cIn Chalcedon\u201d, then home to a flourishing Greek community across the water from Constantinople, while the digitised copy of the Public Historical Library of Zagora remains in its collection today. Athens, Chalcedon, the railways of Anatolia, Greek shipping, Mount Pelion: before one even turns to its contents, the document itself maps a world of moving people, goods, and technical knowledge.     <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4faf6be custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"4faf6be\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>An Accident on the Danube<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ede158f elementor-widget elementor-widget-text-editor\" data-id=\"ede158f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Floras himself explains why he decided to write the book. The immediate occasion was news of a fatal accident in the hold of a Greek vessel at a port on the Danube. Before offering any present-day interpretation, it is worth hearing his own voice. The preface is translated here in full, following the punctuation and paragraphing of the 1907 edition.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de36573 elementor-widget elementor-widget-html\" data-id=\"de36573\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<div class=\"prooimion-box\">\r\n  <div class=\"prooimion-inner\">\r\n\r\n    <div class=\"prooimion-title\">PREFACE<\/div>\r\n\r\n    <p>\r\n Some months ago, I happened to read in the Constantinople newspapers an account of a dreadful accident that had occurred in the hold of a Greek vessel moored at one of the ports of the Danube. That terrible tragedy would not have taken place had the captain and crew taken certain precautionary measures before making their planned descent into the ship\u2019s hold. Many men went down, but shortly afterwards almost all of them were brought back up as corpses. It seems, then, that we are destined to acquire valuable experience and become more cautious only after paying dearly for it\u2014only after first suffering heavy losses in both human lives and money.    \r\n    <\/p>\r\n\r\n    <p>\r\n That incident led me to consider how many other accidents, perhaps even worse, might befall the seafarers of our resurgent Greek merchant fleet, who may lack not only the means to care for their health during their long and arduous voyages, but also the most elementary knowledge required to protect it from the various dangers to which the very nature of their profession continually exposes them.\r\n    <\/p>\r\n\r\n    <p>\r\n Such was the original occasion for the writing of the present book, which is intended to serve as a guide to captain and sailor alike\u2014not only in times of need, but also before such a need arises. For its principal purpose is the preservation of the seafarer\u2019s health, rather than the care and treatment of diseases once they have already developed.\r\n    <\/p>\r\n\r\n    <div class=\"prooimion-signature\">\r\n      <span>Chalcedon,<\/span>\r\n      <strong>TH. CH. FLORAS  <\/strong>\r\n    <\/div>\r\n\r\n  <\/div>\r\n<\/div>\r\n\r\n<style>\r\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Noto+Serif:ital,wght@0,400;0,600;0,700;1,400&display=swap');\r\n\r\n.prooimion-box {\r\n    position: relative;\r\n    margin: 24px 0;\r\n    padding-left: 12px;\r\n    border-left: 2px solid #b67a27;\r\n}\r\n\r\n.prooimion-inner {\r\n    background: #f1eee8;\r\n    padding: 8px 16px 12px;\r\n    color: #27313a;\r\n\r\n    \/* IMPORTANT \u2014 proper polytonic Greek rendering *\/\r\n    font-family: \"Noto Serif\", serif !important;\r\n\r\n    font-weight: 400;\r\n    font-style: normal;\r\n    font-variant: normal;\r\n    font-feature-settings: \"kern\" 1;\r\n    text-rendering: optimizeLegibility;\r\n    -webkit-font-smoothing: antialiased;\r\n}\r\n\r\n.prooimion-title {\r\n    text-align: center;\r\n    color: #9a6728;\r\n    font-family: Arial, Helvetica, sans-serif !important;\r\n    font-weight: 700;\r\n    font-size: 16px;\r\n    line-height: 1.2;\r\n    margin: 0 0 18px;\r\n}\r\n\r\n.prooimion-inner p {\r\n    font-family: \"Noto Serif\", serif !important;\r\n    font-size: 16px;\r\n    font-weight: 400;\r\n    line-height: 1.55;\r\n    letter-spacing: 0 !important;\r\n    word-spacing: 0 !important;\r\n    margin: 0 0 18px;\r\n    text-align: justify;\r\n}\r\n\r\n.prooimion-signature {\r\n    font-family: \"Noto Serif\", serif !important;\r\n    margin-top: 12px;\r\n    display: flex;\r\n    flex-direction: column;\r\n    align-items: flex-end;\r\n    font-size: 15px;\r\n    line-height: 1.55;\r\n}\r\n\r\n.prooimion-signature strong {\r\n    font-weight: 400;\r\n}\r\n\r\n@media (max-width: 767px) {\r\n    .prooimion-box {\r\n        padding-left: 8px;\r\n    }\r\n\r\n    .prooimion-inner {\r\n        padding: 14px;\r\n    }\r\n\r\n    .prooimion-inner p {\r\n        font-size: 15px;\r\n        line-height: 1.6;\r\n        text-align: left;\r\n    }\r\n\r\n    .prooimion-title {\r\n        font-size: 15px;\r\n    }\r\n}\r\n<\/style>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-88d0870 custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"88d0870\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>The Experience for Which We Pay Dearly<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e8366b8 elementor-widget elementor-widget-text-editor\" data-id=\"e8366b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>The preface has the drama of a contemporary newspaper report, but its significance is not exhausted by the incident itself. Floras quickly shifts attention from the particular accident to a broader mechanism: people often acquire \u201cvaluable experience\u201d only after paying for it in lives and money. The book attempts to break precisely this sequence and place knowledge before the event.  <\/p>\n<p>The final sentence is, in effect, a declaration of priorities. The guide is intended for captain and sailor not only when a need arises, but \u201cbefore such a need arises\u201d. Its principal purpose is not the treatment of an illness that has already developed, but the preservation of health. Prevention is presented neither as an additional concern nor as a luxury, but as the handbook\u2019s very reason for being.   <\/p>\n<p>It would be easy to read this position as an early formulation of today\u2019s safety logic. Caution is needed, however. Maritime Hygiene is not \u201cHACCP before HACCP\u201d, nor is it a link in a straight line leading inevitably to modern systems. It belongs to a different scientific, professional, and social world. What we recognise is not an early copy of today\u2019s tools, but a familiar problem: how knowledge can reach the person who must act, in a form practical enough to change a decision before harm occurs.    <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1d68392 custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"1d68392\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>The Ship as a Sociotechnical Environment<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f827881 elementor-widget elementor-widget-text-editor\" data-id=\"f827881\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>The ship of 1907 was a bounded and isolated world. The crew worked, ate, slept, and fell ill within the same technical environment. Access to a doctor, clean water, fresh food, or outside assistance could not be taken for granted. The duration of the voyage, the climate, ventilation, compartments, storage spaces, utensils, provisions, and the crew\u2019s hierarchy were all interconnected.   <\/p>\n<p>This is why health does not appear in the book as a purely individual matter. The captain selects and receives provisions, organises their storage, and is expected to anticipate problems. The cook turns raw materials into the daily ration. Sailors must recognise hazards and follow sound practices. Containers, crates, tanks, and pumps can either protect or contaminate. Health is produced through a configuration of people, knowledge, materials, tasks, and decisions.     <\/p>\n<p>In this sense, Maritime Hygiene is more than a medical aid. It is an operating manual for a small sociotechnical system under conditions of uncertainty. At the centre of that system are food and water.  <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7a39aa4 elementor-widget elementor-widget-image\" data-id=\"7a39aa4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5-1024x576.png\" class=\"attachment-large size-large wp-image-13639\" alt=\"\" srcset=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5-1024x576.png 1024w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5-300x169.png 300w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5-768x432.png 768w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5-1536x864.png 1536w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5-900x507.png 900w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/2-\u039d\u03a5.png 1672w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33e2212 custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"33e2212\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>\u201cFood\u201d: From General Principle to Decision<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24c0b1f elementor-widget elementor-widget-text-editor\" data-id=\"24c0b1f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>The chapter entitled \u201cFood\u201d occupies seventeen pages of the main text. It begins with a statement that sounds self-evident today, yet structures everything that follows: food must be abundant, well prepared, wholesome, and of suitable quality. Calories or stocks alone are not enough. Variety, proper preparation, and adaptation to conditions are also required: different choices for hot and cold climates, for strenuous work, and for the possibilities of preservation aboard ship.   <\/p>\n<p>Floras then moves from one category to another: bread, meat, fish, butter, cheese, pulses, nuts, vegetables, seasonings, beverages, lemon juice, and water. What is interesting is not only what he recommends, but also the kinds of knowledge he brings to bear. <\/p>\n<p>For bread, flour, meat and other foodstuffs, Floras relies on organoleptic criteria: appearance, smell, taste, texture and elasticity. In the case of pork, he recommends purchasing only products that have been inspected for the presence of Trichinella, while, in discussing butter, he examines adulteration and the means of distinguishing it from other fats. When it comes to preserved foods, however, he considers not only the contents but also the container itself: tins should be checked to ensure that they are not <em>vlammena <\/em>\u2014damaged, though the Greek word now more commonly means \u201cstupid\u201d\u2014, perforated or swollen. Swollen tins, he writes, should be discarded as spoiled and dangerous. After all, by 1907 the first \u201cscientific\u201d manuals* for the canning industry were beginning to circulate. Incorporating, among other material, the studies of Russell, Prescott and Underwood, these manuals helped disseminate knowledge about the control of <em>retorts<\/em>\u2014the sterilisation vessels whose operation and regulation had until then remained largely the preserve of a distinctive group of experts known as \u201cProcessors\u201d.     <\/p>\n<p>Elsewhere, judgement becomes numerical. Lemon juice, crucial to the prevention of scurvy on long voyages, must at 15\u00b0C have a specific gravity of at least 1.030 and contain no less than 6.25% citric acid. The instruction does not stop at \u201cit should be good\u201d or \u201cit should be genuine\u201d. Authenticity and suitability acquire measurable limits.   <\/p>\n<p>Water, finally, is treated as an entire chain. Its source matters, but is not enough. Water may require settling, filtration, or boiling. Containers must be suitable and clean. Tanks must be inspected. Even the method of drawing water is critical: a vessel lowered into a tank from above can return the dirt it carries to the supply. Water safety is the outcome of origin, treatment, storage, equipment, and handling.      <\/p>\n<p>The reader therefore receives more than information. He receives criteria for decision-making: what should be purchased, accepted, or rejected; how it should be cooked; where it should be stored; what must be examined; and when a warning sign is sufficient to stop a food from being used. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aceb365 elementor-widget elementor-widget-image\" data-id=\"aceb365\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5-1024x576.png\" class=\"attachment-large size-large wp-image-13637\" alt=\"\" srcset=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5-1024x576.png 1024w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5-300x169.png 300w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5-768x432.png 768w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5-1536x864.png 1536w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5-900x507.png 900w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/3-\u039d\u03a5.png 1672w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-10a0d14 custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"10a0d14\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>The Age of Measurement and Standardisation<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-97c52ad elementor-widget elementor-widget-text-editor\" data-id=\"97c52ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Maritime Hygiene was published at a time when the meaning of food quality was changing profoundly. The historian Uwe Spiekermann has shown that, from around 1880 to the First World War, Germany, Austria-Hungary, Switzerland, and the United States developed different but related forms of scientific food control and standardisation. <\/p>\n<p>A decisive development was the ascendancy of what he calls the nutrient paradigm: the reconstruction of food as a set of measurable components and properties. Chemistry, microscopy, and shared methods of analysis enabled scientists, government agencies, and businesses to define what was acceptable, genuine, or adulterated. Standards did more than describe food. They created a common language for laboratories, courts, inspectors, and producers, making control repeatable and administratively practicable.   <\/p>\n<p>Spiekermann nevertheless shows that scientists, businesses, and the state did not form unified camps. They clashed over methods, limits, products, and interests. Consumers often appeared as those in whose name experts spoke, without participating directly in the definition of standards. Nor did scientific standardisation eliminate mistrust. It created mechanisms of control, but at the same time transferred judgement to expert systems, away from the consumer\u2019s everyday knowledge.    <\/p>\n<p>This ambiguity is important when reading Floras. His book is not \u201coutside\u201d the new world of science and standards, yet neither is it a miniature state laboratory aboard ship. It combines different regimes of knowledge: the eye, nose, and palate; the captain\u2019s experience; the microscope; numerical specifications; inspection of packaging; and instructions for everyday handling.   <strong>Empirical judgement is not displaced by measurement; it is reconfigured alongside it. <\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-06debb3 custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"06debb3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>From Scientific Knowledge to Everyday Practice<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-503cd27 elementor-widget elementor-widget-text-editor\" data-id=\"503cd27\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Here lies the most interesting bridge between Maritime Hygiene and the history described by Spiekermann. Floras does not resolve the question of quality through laws, laboratory networks, or national inspection mechanisms. He does, however, take elements from the same wider world of hygiene, chemistry, and standardisation and translate them for a particular workplace. A specific-gravity value must be connected to a material the captain can purchase. Knowledge of spoilage must become an inspection of the tin before it is opened. Knowledge of water contamination must be transformed into procedures for settling, boiling, and cleaning containers. A general principle of health must be translated into a distribution of responsibility among captain, cook, and crew.      <\/p>\n<p>The handbook is therefore an intermediary mechanism, and more than a mere simplification of scientific knowledge. It stands between scientific knowledge and practice, between the laboratory and the ship\u2019s hold, between the standard and the decision. Its value lies not only in whether each of its instructions remains scientifically valid today, but in the way it attempts to make knowledge available where its absence may exact a heavy price.  <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2132eaf elementor-widget elementor-widget-image\" data-id=\"2132eaf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5-1024x576.png\" class=\"attachment-large size-large wp-image-13635\" alt=\"\" srcset=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5-1024x576.png 1024w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5-300x169.png 300w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5-768x432.png 768w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5-1536x864.png 1536w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5-900x507.png 900w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/4-\u039d\u03a5.png 1672w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e545ec6 custom-h2-gray elementor-widget elementor-widget-text-editor\" data-id=\"e545ec6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1>The Book\u2019s Return to the Present<\/h1>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e2f2b25 elementor-widget elementor-widget-text-editor\" data-id=\"e2f2b25\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>More than a century later, the Zagora copy returns to a conversation that has acquired other names: risk assessment, preventive controls, food safety culture, competence, verification. There is no need to turn Floras into a prophet of these concepts. It is enough to observe that his central question remains recognisable: how do we avoid learning only after harm has occurred?  <\/p>\n<p>His answer is neither a single technology nor a single rule. It is the connection of many things: knowledge understood by the person who must act, clear criteria, attention to material signs, foresight, suitable equipment, and responsibility before the need arises. In other words, prevention appears not as a luxury, but as an organised capacity to act.  <\/p>\n<p>And perhaps that is why it matters that the book has survived in a historic library. Libraries do more than preserve old answers; they also preserve the conditions that allow old questions to return in new worlds. A handbook written in Chalcedon, across the water from Constantinople, printed in Athens in 1907, and preserved in Zagora reminds us that food safety has never been merely a technical matter. It is a history of knowledge, labour, infrastructure, responsibility, and trust\u2014a history of the effort to ensure that each generation does not have to pay anew for the same valuable experience.   <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dc4e764 elementor-widget elementor-widget-image\" data-id=\"dc4e764\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"761\" src=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-1024x761.jpg\" class=\"attachment-large size-large wp-image-13633\" alt=\"\" srcset=\"https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-1024x761.jpg 1024w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-300x223.jpg 300w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-768x571.jpg 768w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-1536x1141.jpg 1536w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-2048x1522.jpg 2048w, https:\/\/socialfood.gr\/wp-content\/uploads\/2026\/08\/5-\u039d\u03a5-900x669.jpg 900w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-57e4520 elementor-widget elementor-widget-text-editor\" data-id=\"57e4520\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>* (A) <em>Complete Course in Canning; Being a Thorough Exposition of the Best, Practical Methods of Hermetically Sealing Canned Goods,<\/em> and Preserving Fruits and Vegetables (1906), Press of the Canning Trade, Baltimore, MD.<\/p>\n<h1>Sources<\/h1>\n<ul>\n<li>\u00b7 Th. Ch. Floras, Naftik\u00ed Ygiein\u00ed [Maritime Hygiene], Useful Books, no. 89. Athens: Royal Printing House Raftani\u2013Papageorgiou, 1907. Digitised copy held by the Public Historical Library of Zagora. <a href=\"https:\/\/zagora-dspace.datascouting.com\/handle\/123456789\/572\">https:\/\/zagora-dspace.datascouting.com\/handle\/123456789\/572<\/a>    <\/li>\n<li>Uwe Spiekermann, \u201c<em>Redefining food: the standardization of products and production in Europe and the United States, 1880\u20131914<\/em>\u201d, History and Technology 27, no. 1 (2011): 11\u201336. https:\/\/doi.org\/10.1080\/07341512.2011.548971<\/li>\n<li>\u00b7 Public Historical Library of Zagora, \u201cThe Library\u201d, <a href=\"https:\/\/www.library-zagora.gr\/vivliothiki\/\">https:\/\/www.library-zagora.gr\/vivliothiki\/<\/a><\/li>\n<li>Pearson G. (2016), <em>The Democratization of Food: Tin Cans and the Growth of the American Food Processing Industry, 1810-1940<\/em>, Dissertation Presented to the Graduate and Research Committee of Lehigh University in Candidacy for the Degree of Doctor of Philosophy.<\/li>\n<li>Twede D. (2012), <em>The Birth of Modern Packaging,<\/em> Journal of Historical Research in Marketing, Vol.4, No.2, pp 245-272<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7383e1b elementor-widget elementor-widget-stm_post_about_author\" data-id=\"7383e1b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"stm_post_about_author.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"about_author_wr  consulting_elementor_post_about_author\">\n    \t<div class=\"about_author\">\n\t\t<div class=\"author_image\">\n\t\t\t<img alt='' src='https:\/\/secure.gravatar.com\/avatar\/c72596568fa15e5d78c514cdb3c66c4323dfb5269ba0d36f78395852a3656f57?s=174&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/c72596568fa15e5d78c514cdb3c66c4323dfb5269ba0d36f78395852a3656f57?s=348&#038;d=mm&#038;r=g 2x' class='avatar avatar-174 photo' height='174' width='174' \/>\t\t<\/div>\n\t\t<div class=\"author_info\">\n\t\t\t<div class=\"author_name\">\n\t\t\t\t<span>Author:<\/span>\n\t\t\t\t<strong>Thanasis Stathopoulos<\/strong>\n\t\t\t<\/div>\n\t\t\t<div class=\"author_content\">Thanasis Stathopoulos is an experienced Food Safety Manager with a proven track record in the food industry for almost 15 years, specializing in the design\/ implementation of Food Safety Management Systems and FSMS Education and Training. He holds a Master of Science (MSc) in Quality Assurance - Food Technology and has broadened expertise through interdisciplinary studies with an MSc in Science-Technology-Society (STS). Currently pursuing a PhD in the History of Technology, with research focusing on the history of food packaging, Thanasis has also spent the past six years studying and applying global best practices in Food Safety Culture. Through Social Food, he works with food production organizations on Food Safety Culture.<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9d56954 elementor-widget elementor-widget-stm_post_bottom\" data-id=\"9d56954\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"stm_post_bottom.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"post_bottom_wr  consulting_elementor_post_bottom_info\">\n    <div class=\"post_bottom media\">\n\t\t\t\t<div class=\"share_buttons media-right\">\n\t\t\t<label>Share<\/label>\n\t\t\t<div class=\"a2a_kit a2a_kit_size_20 addtoany_list\"><a class=\"a2a_button_facebook\" href=\"https:\/\/www.addtoany.com\/add_to\/facebook?linkurl=https%3A%2F%2Fsocialfood.gr%2Fen%2Fwp-json%2Fwp%2Fv2%2Fposts%2F13646&amp;linkname=Social%20Food\" title=\"Facebook\" rel=\"nofollow noopener\" target=\"_blank\"><\/a><a class=\"a2a_button_twitter\" 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class=\"author_name\">\n\t\t\t\t<span>Author:<\/span>\n\t\t\t\t<strong>Thanasis Stathopoulos<\/strong>\n\t\t\t<\/div>\n\t\t\t<div class=\"author_content\">Thanasis Stathopoulos is an experienced Food Safety Manager with a proven track record in the food industry for almost 15 years, specializing in the design\/ implementation of Food Safety Management Systems and FSMS Education and Training. He holds a Master of Science (MSc) in Quality Assurance - Food Technology and has broadened expertise through interdisciplinary studies with an MSc in Science-Technology-Society (STS). Currently pursuing a PhD in the History of Technology, with research focusing on the history of food packaging, Thanasis has also spent the past six years studying and applying global best practices in Food Safety Culture. Through Social Food, he works with food production organizations on Food Safety Culture.<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-86c6f94 elementor-widget elementor-widget-wp-widget-categories\" data-id=\"86c6f94\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wp-widget-categories.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<aside class='widget widget_categories'><h5 class=\"widget_title\">Categories<\/h5>\n\t\t\t<ul>\n\t\t\t\t\t<li class=\"cat-item cat-item-114\"><a href=\"https:\/\/socialfood.gr\/en\/category\/industrial\/\">Industrial<\/a>\n<\/li>\n\t<li class=\"cat-item cat-item-115\"><a href=\"https:\/\/socialfood.gr\/en\/category\/social\/\">Social<\/a>\n<\/li>\n\t\t\t<\/ul>\n\n\t\t\t<\/aside>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section 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class=\"elementor-element elementor-element-1983181 elementor-widget elementor-widget-heading\" data-id=\"1983181\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<div class=\"elementor-heading-title elementor-size-default\">Latest Insights<\/div>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-343a552 elementor-widget elementor-widget-stm_news\" data-id=\"343a552\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"stm_news.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"consulting_posts_box consulting_elementor_posts\r\n\t\t\t\tgrid\t\t\t\t\">\r\n\t\t\t\t\t<ul class=\"consulting_posts posts_per_row_1\">\r\n\t\t\t\t\t\t<li class=\"post_item\">\r\n\t<div class=\"post_inner\">\r\n\t\t\t\t<div class=\"news_item_info content_left\">\r\n\t\t\t<h5 class=\"news_item_title line_under_title\">\r\n\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/from-the-ships-hold-to-the-tin-can\/\">From the Ship&#8217;s Hold to the Tin Can<\/a>\r\n\t\t\t<\/h5>\r\n\t\t\t\t\t\t\t<div class=\"category\">\r\n\t\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/category\/social\/\" class=\"category category-0\">Social<\/a>\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<div class=\"news_info\">\r\n\t\t\t\t\t<p>A Greek manual from 1907 reveals how prevention, measurement, and practical knowledge were already shaping food safety at sea.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"news_info_bottom\">\r\n\t\t\t\t\t\t\t\t\t<div class=\"date icon_before\">\r\n\t\t\t\t\t\t<span class=\"news_item_date\">August 18, 2026<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/from-the-ships-hold-to-the-tin-can\/\" class=\"news_item_button\">\r\n\t\t\t\t\t\tRead More<svg aria-hidden=\"true\" class=\"button_icon after_icon e-font-icon-svg e-fas-arrow-right\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/li>\r\n<li class=\"post_item\">\r\n\t<div class=\"post_inner\">\r\n\t\t\t\t<div class=\"news_item_info content_left\">\r\n\t\t\t<h5 class=\"news_item_title line_under_title\">\r\n\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/history-of-repair\/\">When Fixing Things Was the Norm: What the History of Repair Tells Us About Food Production<\/a>\r\n\t\t\t<\/h5>\r\n\t\t\t\t\t\t\t<div class=\"category\">\r\n\t\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/category\/social\/\" class=\"category category-0\">Social<\/a>\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<div class=\"news_info\">\r\n\t\t\t\t\t<p>What does the history of repair reveal about modern food production? Drawing on recent historical research, this article explores how repair, maintenance, and hands-on technical knowledge once formed the foundation of productive systems \u2014 and why these ideas are becoming increasingly relevant again in discussions around sustainability, equipment management, resilience, and industrial Food Safety Culture.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"news_info_bottom\">\r\n\t\t\t\t\t\t\t\t\t<div class=\"date icon_before\">\r\n\t\t\t\t\t\t<span class=\"news_item_date\">May 22, 2026<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/history-of-repair\/\" class=\"news_item_button\">\r\n\t\t\t\t\t\tRead More<svg aria-hidden=\"true\" class=\"button_icon after_icon e-font-icon-svg e-fas-arrow-right\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/li>\r\n<li class=\"post_item\">\r\n\t<div class=\"post_inner\">\r\n\t\t\t\t<div class=\"news_item_info content_left\">\r\n\t\t\t<h5 class=\"news_item_title line_under_title\">\r\n\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/history-of-the-assembly-line\/\">Historicizing the Assembly Line<\/a>\r\n\t\t\t<\/h5>\r\n\t\t\t\t\t\t\t<div class=\"category\">\r\n\t\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/category\/social\/\" class=\"category category-0\">Social<\/a>\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<div class=\"news_info\">\r\n\t\t\t\t\t<p>What can the history of the assembly line teach the modern food industry? This article explores how innovation, experimentation, cultural adaptation, and continuous improvement shaped industrial production systems \u2014 and why the transition toward sustainable food production may require the same mindset today. Drawing on David E. Nye\u2019s America\u2019s Assembly Line, it connects historical industrial transformation with the future challenges of Food Safety Culture and sustainability.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"news_info_bottom\">\r\n\t\t\t\t\t\t\t\t\t<div class=\"date icon_before\">\r\n\t\t\t\t\t\t<span class=\"news_item_date\">May 21, 2026<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/socialfood.gr\/en\/history-of-the-assembly-line\/\" class=\"news_item_button\">\r\n\t\t\t\t\t\tRead More<svg aria-hidden=\"true\" class=\"button_icon after_icon e-font-icon-svg e-fas-arrow-right\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/li>\r\n\t\t\t\t\t<\/ul>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-03dafc5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"03dafc5\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t    \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-12fa1f3 elementor-section-content-middle elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"12fa1f3\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-d5a3028\" data-id=\"d5a3028\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7bb57f7 elementor-widget elementor-widget-heading\" data-id=\"7bb57f7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<div class=\"elementor-heading-title elementor-size-default\">Are you ready to implement it in your organization?<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-35cf953\" data-id=\"35cf953\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2ef85ec elementor-align-right elementor-tablet-align-center elementor-widget elementor-widget-button\" data-id=\"2ef85ec\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"\/contact-us-2\/\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\" stm-right-arrow\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Request a Discussion<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>A Greek manual from 1907 reveals how prevention, measurement, and practical knowledge were already shaping food safety at sea.<\/p>\n","protected":false},"author":3,"featured_media":13641,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[115],"tags":[],"class_list":["post-13646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-social"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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