Show WHAT to EAT I and WHY anc WHY eOa e. e u a FOOD PRESERVATION A TION and Explains How ow to o Protect ro ec Your our Family Against the J e DANGERS o oBy of TAINTED FOOD By C. C HOUSTON GOUDISS 6 East Street New Y York rk DISTINGUISHED nutritional onal scientist once remarked 11 A that it is a small smal favor to keep people alive on a poorly chosen diet For with the wrong food they may not get one- one fifth of ot their potential efficiency into their lives they will drag themselves through m miserable days never knowing the joys of physical fitness nor enJoYing enjoying enjoying en- en ens s the abundant health that comes from a perfect balance of nutriment The Perfect Diet May Not Be Safe to E Eat t But even the homemaker who plans an ideal diet may maybe maybe maybe be undermining the health of her family by feeding them spoiled d or tainted food which carries the deadly germs of dise disease se seVe We Ve frequently hear stories of death or serious illness caused by food contamina contamina- contamina- contamina tion And it is significant significant sig sig- that the improper care of food in the ho home is most often sible One cian has gone so far as to state that r there is no o estimating estima- estima estimating ing the the number of persons who while not sick in bed feel rather poorly poorly poorly poor poor- not kind of Y Yd ly strong or r run rundown d down wn because pre improperly served food gives them insufficient nourishment and their ther strength streng h is exhausted in com rf ng the the- action action action ac ac- ac- ac tion of germs A Homemakers Homemaker's Responsibility For Food Sanitation An enormous enormous amount of time and money i expended to put foodstuffs foodstuffs' in your your kitchen in a afresh afresh afresh fresh palatable and safe form Laws govern the manufacture transportation and mer merchandising of every food foed product and an elaborate elaborate elaborate orate system is maintained for the inspection of meat But all thi this care can be undone if food is not adequately tely refrigerated ted in the home From the moment th that t meats fruits vegetables and groceries reach your kitchen the responsibility is you's yours and n you will be guilty if your your husband husband l. l an and children children children chil chil- dren suffer ill effects from rom eating tainted food Causes of Food Spoilage Spoilage in food is due to the ravages of a vast army of microorganisms microorganisms microorganisms micro micro- organisms which cause it to sour sour decay or putrefy depending upon the nature of the food J There are three classes of organisms micro which which- i develop Jn an food food bacteria bacteria molds molds' and yeasts All three are notable for their mi minute minute nii- nii nute size rapid growth anc and wide distribution Ye Yeasts and bacteria ba ria can only be seen with the aid of ofa a microscope Not all organisms micro are are re t the e enemies of man some some are are useful ful fulin in the preparation of foods such as cheese sauerkraut and bread These need not concern the homemaker home- home maker But the harmful bacteria will flourish wherever conditions are or fa favorable ble to their growth There are two important factors factors' governing food preservation One Ones is s the maintenance of a constant temperature of from 40 to 50 degrees degrees degrees de de- de- de grees Fahrenheit under Fahrenheit under no circumstances circumstances circumstances cir cir- cir cir- should food be stored at a temperature higher than 50 degrees or bacteria will multiply so rapidly as to make it unsafe to o eat The other is to maintain the he proper degree of moisture in inthe inthe inthe the air neither air neither too much which encourages the growth of microorganisms microorganisms micro micro- organisms nor too top little which dehydrates fruits and vegetables Appearance of Food May Be Deceptive The great danger of fo food d that is improperly stored is i's that it may become spoiled without advertis advertis- advertising in ing that fact Appearance is seldom seldom seldom sel sel- dom a reliable guide and unless your refrigerator is efficient food may become unfit for consumption consumption consumption tion before spoilage can be noted by sight taste or smell All types of or protein foods harbor bacteria which multiply rapidly at temperatures higher higher- than 50 de de- grees nees Under favorable conditions o of moisture and temperature bacteria bacteria bac bac- t teria rii double their number every 20 to 30 min minutes tes arid and a single bacterium bacterium baete- baete can c'an a million bacteria bacteria bac bacteria teria in 15 hours Safeguard Childr Childrens Children's ns n's Milk Milk is the most perishable of oJ all aU foods because it is an id ideal idea al medium for bacterial growth If this master food is to be kept safe for children it must be stored aia at ai ata ata a a temperature not higher than 45 degrees gre s. s oJ Careful studies show that there js ts very little increase in bacteria wh when milk is held for as long as 48 hours at a a temperature of 40 degrees But when the temp temperature tempera tempera- ra- ra ture was allowed to rise to 50 d degrees iree J times as many bacteria developed and at 60 degrees de dc- de- de grees th the e bacteria multiplied more than times in the same period Foods That Spoil Easily The rapid multiplication of bacteria bacteria bacteria bac bac- teria also occurs in other foods having a high protein content including including in in- clu meat meat broths fish g gelatin in cu custards custards- tards creamed foods pe peak pes s. s arid and d beans It is important th that i all these foods as well as milk be kept in the coldest part of the refrigerator as a few degrees degrees degrees de de- de- de grees i in temperature make a great deal of difference in preventing prevent preventing pre pre- vent venting hg spoilage O Once food has begun to deteriorate deteriorate deteriorate orate it must b be be discarded or it may endanger health Cooking will not make spoiled foods fit for consumption How fo to Prevent r v nt Mold M Molds are another form of spoilage spoilage spoil spoil- age t that t the homemaker mus must lust constantly battle Mold will grow on on almost any substance but is parti particularly l likely to occur on acid ack foods as a's s Demons lemons oranges tomatoes toma toma- toes o on neutral foods such as bread bread and meat on sweets notably 1 tably jellies and preserve pre pre- serve and on salty foods including including including ing ham or bacon Molds may develop quickly or slowly depending upon the temp temperature tem tem- p and degree of moisture They thrive under r the influence o of moisture and may remain remain remain re re- re- re main invisible to the naked eye for or as t lo long longas gas as 36 hours All AU molds are white at first but as they mature mature ma ma- tu ture e they change color becoming blue r red ed or orr assuming various sh shades des des' of brown To the bacteriologist these colors colors colors col col- ors h have different meanings To th the homemaker ho they all tell telI the same same that story story that through improper improper im im- im- im proper prope storage food has lost its appetite appeal and palatability Have y You o a Question Question 1 Ask C. C Houston Goudiss Goudi C C. C Houston Goud Goudiss s has put at the disposal oj of readers oj of this is newspaper all the tlc f facilities o of ofis f his is famous Experimental Experimental Ex Ex- Ex Kitchen n Laboratory in New Neto York City Ha lIe will gladly answer questions concerning foods diet nutrition and their relation to ro health You are also invited to ro consult consult consult con con- sult him in matters of oj personal hy Icy- giene Its It's not necessary to ro write a aletter aletter letter leller unless you desire for postcard inquiries receive the same careful careful care care- ful attention Address him at 6 East Street New York City Mold growths may be destroyed by y boiling temperatures They may be retarded by keeping food in in the cold dry circulating air provided by an efficient tor or A good refrigerator is the best investment a family can make It enables you to take advantage of bargain prices to buy food buy food in quantity quan quan- And it safeguards health by preventing contaminated food from Erom finding its way to your table An efficient refrigerator also preserves the flavor and texture of meats fruits and vegetables so that you enjoy these thes foods at their heir best But its greatest contribution contribution contribution contri contri- to human welfare is the preservation of food so that it will nourish your body instead of poisoning poisoning poisoning poi poi- poi poi- it Questions Questions Answered I Mrs S. S T. T T. When When thoroughly chewed and given a proper place in the diet cheese is usually well digested Experiments performed by the United States Department of Agriculture demonstrated that an average of 95 per cent of the protein and over 95 per cent of the fat of cheese were digested and absorbed E E. E W. W Its It's Its It's a fallacy to assume that brown sugar is more nutritious nutritious nutritious and healthful than granulated granulated granulated sugar It is is true that brown sugar contains traces of mineral elements while white v sugar contains contains contains con con- practically none B But t the amounts are variable and never significant Regardless of color sugars sugars' make their sole sale contribution contribution tion to the diet through their carbohydrate carbohydrate carbohydrate car car- content The caloric value of white sugar is a trifle hig er than that of brown the difference difference difference dif dif- dif dif- ference amount amounting ng to 91 calories calories' per pound |