Western news and the Libby times. [volume] (Libby, Mont.) 1920-1933, 1929-12-26
Very Important That You
Watch Your Refrigerator

| A refrigerator is q valuable add.
ton to a household-but only when il
refrigerates, says DR.. John Harvey
Kellogg, writing in Good Health bat
tie Creek, Mich.). When the tempera.
ture is allowed to rise beyond GER
tain point, dangerous germs may de-
velop. The remedy is to see that the
cooling agency, whether ice or me-
chanism is always on the job. DR.,
Kellogg writes:
Modern electric refrigeration has
banished most of the Inconvenience
OF the old time methods, and is one
OF the most important additions to
household equipment developed in our
generation. 1t can not be said, how
ever, that the refrigeration problem
is wholly solved. 1t is still very live
question, and there is no more i'm
portant matter concerned with the
economies of the household
"The refrigerator, even though of the
most up-to-date pattern, may at any
time become grave menace to health
and even life. In fact, the refrigera-
tor may almost be said to be the crea-
tor of certain dangers, so much are
they emphasized by it.
when in good running order, an
efficient refrigerator is a boon and a
life saving agency of great value. But
what if the refrigerator stops?
There is the menace to health to
which we desire to call attention, q
danger that seems to be little under
stood and concerning which the public
Is unwarned.
almost the sole purpose of the
refrigerator is to arrest the processes
OF fermentation and decay or putre-
faction.
AT a temperature Of so degrees F.
and higher, up to t30 degrees F :, fer
mentative and putrefactive processes
are active; in general, the more active,
the higher the temperature within the
above limits. At somewhat higher
temperatures, 145-165 degrees, the
germs which cause fermentation are
killed, but many of the germs that
give rise to putrefaction and highly
poisonous products, some of which are
highly dangerous, are not killed. So
long as fermentation germs, those that
cause the souring of milk, are pres.
ent, the dangerous spore- reforming
germs do not develop. These germs
are highly sensitive to acids and do
not grow when they are present. The
mllk-souring germs are thus a pro-
lection against the dangerous spore
formers.
AT so degrees F bacterial growth
IS slow, and at 40 degrees F., it
ceases almost altogether. So long as
the refrigerator is acting efficiently,
perishable foodstuffs are preserved in
a safe and wholesome state.
I'm the pasteurizing of milk, the
milk-souring germs are killed, but the
spore formers remain unaffected, be-
cause much higher temperature is
required to destroy them, temper
ature of 220 degrees F. to 24O0 de-
grees +. In other words, pasteurizing
destroys the harmless acid-forming
germs and leaves the dangerous germs
with nothing to hinder their develop
ment and michievous activity.
II paSteurlZed- milk is not Kept
cold but is allowed to stand for some
hours at higher temperature, it will
not sour if it has been we'll pasteur-
lied but, instead, the dangerous
Welch's bacillus and other dangerous
germs, will develop in it and it will
become unfit for use, even dangerous
to life. Diarrhea in children is often
dine IN thic rauca
From the above facts, it will be
apparent that when the refrigerator
stops for anv reason, pasteurized |
milk and similar foods may in few
hours become dangerous. The danger
may be. averted by relocating or pas
teurizing the foods. Cooked foods-con-
tanning milk that have become warm
after being kept in a refrigerator,
should be thoroughly reheated before
serving. This is especially true in re-
lation to the baby's milk, Disregard
Of this rule is common cause of diar-
rhea in infants, and not infrequently
FL ~ IA