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Show director of District Four. State Board of Health, at Provo. Our greatest danger Is from food kept over from day to day. Bacteria (or germs) multiply rapidly ra-pidly in warmer temperatures, so the degree of heat in a refrigerator refrigera-tor whether Ice or mechanical, must be low to safeguard foods kept within. Refrigeration will not kill dangerous germa that have gotten into foods but will prevent their rapid multiplication. It is well to have a small thermometer always In the Ice box which will show accurately the temperature. Very few, If any, foods require freezing temperature, tempera-ture, 32 degrees F. The average temperature to be safe should be 45 degrees or less, preferably 42 or 43 degrees. The common thermometetr made especially for refrigeration has a red danger marking above 50, though about 45 is considered consider-ed by most food experts as the danger point. i KEEP FOODS SAFE IN REFRIGERATOR SAYS STATE BOARD HEALTH "Modern refrigeration has solved sol-ved the problem of keeping many perishable foods safe. Often human hu-man error is responsible for sickness caused by food poisoning", poison-ing", says Dr. Lloyd M. Farner, |