author
Charles Neil McBryde
b. 1872
A pioneering American bacteriologist, he wrote practical, research-driven studies that brought early microbiology to problems in agriculture and food safety. His best-known work explores why cured hams spoil and how careful scientific testing could help prevent costly losses.
1 Audiobook
A bacteriological study of ham souring
by Charles Neil McBryde
About the author
Born on February 2, 1872, Charles Neil McBryde was an American bacteriologist whose published work focused on animal health and food preservation. Records from Project Gutenberg, the Biodiversity Heritage Library, and library catalogs connect him with technical studies including A Bacteriological Study of Ham Souring and Filtration Experiments with Bacillus Cholerae Suis, showing a career centered on applied laboratory science.
His writing is clear and methodical, aimed less at a general audience than at farmers, inspectors, and researchers who needed practical answers. In A Bacteriological Study of Ham Souring, he investigated the microbial causes of spoilage in cured meat, turning a costly industry problem into a careful scientific case study.
Available records also indicate that he lived from 1872 to 1962 and had ties to Blacksburg, Virginia. While detailed biographical information appears to be limited online, his surviving publications show the kind of early twentieth-century scientific work that helped shape modern food bacteriology and agricultural research.