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Show mm Released by Western Newspaper Union. SPOILED FOOD Owing to the excellent food laws now in operation there are not many cases of sickness and death from spoiled foods, considering the great necessity of preserv- tag food for I : :: .- use. f In Hygeia, the I health magazine, f i -IsT published by the f American Medical I ' association, Mary C. J Brown, Cedar Rap- f ids, Iowa, states that vt3hC i sight, smell and 3 common sense are " enough to enable Dr. Barton one to tell whether food is safe to eat. "Intelligent planning for the purchase pur-chase of foods according to the family fam-ily needs, plus a proper knowledge of how to care for foods not used immediately after they are bought, how to protect 'left-overs' that must be stored from meal to meal and how to detect spoilage, will pay large dividends in the avoidance of unsafe foods and in protection for the family budget." The family cupboard is not a suitable suit-able storage place for cooked meat especially luncheon meats and cured meats. All meat should be kept in one of the coldest shelves in the refrigerator. Further, once meat is purchased it should be cooked within a few hours as the average "home" refrigerator re-frigerator is nowhere near as cold as the refrigerator from which the meat was obtained. Another suggestion from Mrs.' Brown is that while "leftovers" cooked and eaten may seem safe and saving, nevertheless, preventing leftovers is safer and more saving. The housewife should study her needs carefully and have fewer leftovers. left-overs. Leftovers should be heated again before serving which should be within 24 hours after the first cooking. cook-ing. Food that has an "off" or undesirable unde-sirable odor must not be used. Even boiling food with an "off" odor is not sufficient to make it safe. "If fermentation and gas appear, or there is mould on top of the food, discard the entire can not simply the part that appears spoiled." The way to detect odors is to heat the food and smell it when it first becomes hot. An odor is more noticeable no-ticeable when the lid is first lifted. U in doubt, discard the food. Those afflicted with catarrh or other oth-er conditions affecting the sense of . smell and taste are not qualified to udge as to the fitness of food for eating. |