Science Objects are two hour on-line interactive inquiry-based content modules that help teachers better understand the science content they teach. This Science Object is the last of four Science Objects inthe Science of Food Safety SciPack. It explores the scientist involved with the development of germ theory and pasteurization, which brought about great changes in the safe handling of food and water, and improved sanitation measures that represent some of the greatest public health contributions to date. More recently, humans have instituted laws requiring the monitoring of air, soil, and water for microorganisms that pose a threat to human health. Such agricultural and food safety regulations represent social trade-offs that ensure the population's general welfare at the price of increased cost or lowered efficiency. In addition to these large-scale societal precautions, humans rely heavily on personal measures to limit the transmission of invasive organisms into their bodies. These measures include keeping hands and skin clean, avoiding contaminated foods and liquids, cleaning and separating food items properly during preparation, cooking food at high enough temperatures for proper lengths of time, and keeping the temperature of food sufficiently low at all times when it is not being prepared or consumed.