Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1915-05-18
URGES SPECIAL CARE
IN CHOICE OF MEATS
DR.. ]. M. ]. Raunick Tells How to
Guard Against Disease in
Warm Weather

With the approach of warm weather,
when it is difficult to keep foodstuffs
and meats. DR.. J. M. j. Raunick,
health officer. is urging care in the
selection of food.
"The prevalence of ptomaine poison
ing and general disorders Of the digest
i've organs" said DR.. Raunick. due
to consumption of decomposed food
stufs is a condition met with fire.
quently at this time of the year.
People often overlook the necessity
of getting their meats, vegetables and
other foodstuffs into refrigerators
promptly. Market and store buyers
also overlook food tina is unfit for
use. This is also fly time and another
reason why housewives should be care
full in what they buy and in caring for
the food after 1t reaches the home.
The need of sanitary meat markets is
becoming more apparent daily"
In addition to this warning DIR. Raul
nick gave the following suggestions for
housewives On detecting bad foods:
Bee Should Be Red
Beef should be of a rosy-red color,
with cream-colored, firm, elastic fat,
and scarcely moist when touched with
the finger. Do not buy wet, fabby
beef that is pale or purple.
Lamb or mutton should be firm,
closely grained and light red in color.
with fat thai is white and hard.
Fresh veal Us pale red (unless milk
fed, when it is light, with firm white
fat between the muscles and surround
ing tissues. and scarcely moist to the
touch. Bad veal is soft, mushy, sticky
and has a very red tinge, while the fat
has a grayish. lead color.
Good pork is solid. has pure white
fat and pink flesh. Do not buy pork
that is soft and yellow.
All Meats Firm
Poultry should be firm to the touch,
pink or yellow in color, and possess a
fresh odor and unbroken skin.
Stale poultry is fiabby, bluish-green
on the crop and abdomen, and has a
bad odor; the eyes are sunken, there
is a wasted appearance of the flesh
of the head and the skin pulls apart
easily.
a shellfish should smell fresh, and
the shells should close firmly when put
into water or ouche with the finger.
Shellfsh should be alive when cooked.
Fresh fish should la red gills and
moist bright scales, clear eyes. and
should be firm and rigid when handled.
Stale fish is fiabby. has dull scales, the
eyes are sunke and covered with a
hlm, the gills are pale, or of greenish
color. and the fish has a bad odor. All
lumpy fish should be rejected, as the
growth may be cancer.
To Detect Bad Meat
ITO detect decomposing meats in
cans before opening. inspect the ends
of the can, and if they bulge, discard
the can. This bullying is due to ac-
cumulated gases of decomposition that
push the ends outward by force of
pressure. Leaking and rusty cans
should also be discarded. Canned
meats should be free from mould. The
odor of such meats should be the same
as when freshly prepared. If the meat
Is putrid, exposure to heat will make
IL possible to detect the foul odor.
CHASED meat products are bad
when they have a rancid, sour smell.
and when The color differs from the
fresh product.
Smoked meats and fish are bad
When they are iabby to the touch and
have a rancid. sour smell"