Before 1862, most people thought germs grew out of nowhere until scientist Louis Pasteur proved them wrong. He boiled broth in flasks and closed them; no organisms grew in them. He opened them, dust entered the flasks and organisms grew in some of them. He took some of the flasks up to the mountains and opened them there. Only a few of the flasks had organisms growing in them, showing that air in the mountains had less dust and fewer organisms.

He used unclosed swan neck flasks and outside air could enter the flasks via a long curving necks that made dust particles stick to the necks. Nothing grew in the broths unless the flasks were tilted, making the liquid touch the contaminated walls of the neck. This meant that microorganisms could get into the broth through dust that settled along the neck and did not come spontaneously in the broth or out of the thin air. His discoveries led to milk, beer, wine and even eggs being heated at temperatures of between 60°C and 100°C, allowing them to have a much longer shelf life. This process is today named after him: Pasteurisation.

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