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Show THE TIN CAN Chicago Superstition long held by many housewives that canned articles ar-ticles must be immediately removed from the can to prevent them from becoming tainted is entirely without foundation, declared Herbert C. Hooks, secretary of the Evaporated Milk association, in addressing a household science convention here. Milk from which the water has been evaporated is as safe in the tin as anywhere else, he said. "The efficient and convenient tin can of commerce has been much maligned," ma-ligned," said Mr. Hooks, who has made an intensive study of the chemistry chem-istry of the milk industry. ','In the evaporation process, the milk Is ex-Iposed ex-Iposed to 240 degrees fahrenheit for half an hour. This is 100 degrees more than is required for pasteurization. pasteuri-zation. All bacteria cease to exist. "The can itself is sterilized by intense in-tense heat. The tin from which It is made Is new and scrupulously clean. Tin itself dos not affect the contents. con-tents. Therefore it cannot be blamed. If bacteria in a tinned product be-ein be-ein to 'work' when exposed to the air. blame the air, not the tin. One; may as well blame a glass, china, ori silver dish. The heceptacle In which I the milk has been marketed has nothing no-thing at all to do with it. "So well established is- this knowledge know-ledge in the evaporated industry that users are instructed to punch two holes in the top and 'use from the j can.' a satisfactory proof of the entire en-tire safety of this operation." |