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Show sealed jars and hoitT can be opened 1u "'s f serving. Be careful L h and cream-filled b a ut f I They may spoil verv 7 llf A hot day. Fresh fruits k K V ter and will make serts. Soon, y It's actually not uirt ficult to . insure saf? - meals. Just follow Vn, Pl' practice of refrigerar -the foods that need -t V" Pn make up a hamper ' Wn wiches, load it into & auto trunk, head f0r ?' 1 imP or canyon and eat man ' ' you're askin? "A whisper is one J make people believe what"! otherwise wouldn't." E " g Remsburg, Vista (c" ' : Medical Assn. warns on food poisoning Thousands of Utah families are planning picnics and parties par-ties for the holidays ahead. To be sure that these picnics pic-nics remain fun and do not become tragedies, the Utah State Medical Association warns ,about the problem of food spoilage and food poisoning. pois-oning. Most foods spoil quickly in hot weather and away from refrigeration. If there are a few staphylococcic bacteria present, they need only a few hours of time and a warm temperature to grow rapidly. Some foods can become poisoned poi-soned in as little as five or six hours on a hot day. One valuable item is a good portable icebox. Chill the foods thoroughly in the refrigerator at home. Use plenty of ice. Make sure the lid is tight. This will keep your perishables fresh. Take along the sandwich ingredients in-gredients in the original wrappings wrap-pings and containers, and make up your picnic lunch on the spot, just before mealtime. Take the ham in a sealed can and open it at mealtime. The same applies to mayonnaise. Keep the boiled eggs and potatoes pota-toes seperate in the icebox and mix the potato salad at the last minute. Stick to canned foods and |