About Samuel Cate Prescott
Samuel Cate Prescott was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology. Prescott and Underwood's work was first published in late 1896 with follow-up papers done from 1897 to 1926 This research, though important to the growth of food technology, was never patented. Sedgwick would later become the first president of the Society of American Bacteriologists (SAB) in 1899–1901 (The SAB became the American Society for Microbiology in December 1960.). From late 1895 to late 1896, Prescott and Underwood worked on the problem every afternoon, specifically on canned clams, and discovered that the clams contained some heat-resistant bacterial spores that were able to survive the processing.
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