Alice Catherine Evans, born in 1881 in the United States, revolutionized food safety, especially in the dairy industry, despite facing constant challenges and disdain due to her lack of a doctorate. Her research on milk pasteurization demonstrated that this process not only eliminated pathogens without affecting nutritional value but was also crucial for preventing diseases caused by contaminated dairy products.
Despite the resistance and mockery from colleagues and workers in the dairy industry, Evans stood firm in her conviction that pasteurization was essential for public health. Her discoveries about the dangers of consuming untreated milk from infected cows forever changed the perception of dairy freshness.
Throughout her career, Evans faced sexism in a patriarchal society and a lack of recognition for her research. Nevertheless, she managed to secure a position in the U.S. Public Health Service during the Spanish flu pandemic, continuing her study of the Brucella bacteria. Although she did not apply her knowledge to milk, she laid the groundwork for future research in the field of microbiology.
Throughout her life, Evans demonstrated unwavering perseverance in her pursuit of knowledge and her struggle against the disbelief of those around her. Although she passed away in 1975, her legacy endures; in 1983, the American Society for Microbiology established an award in her honor, thus remembering one of the pioneers who changed the course of global food history.
