Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-15

If one has misgivings about a can of food
purchased at the grocery store, he should re-
fuse it. Better to throw the can away than take
chance There is little danger of spoilage in
canned food If the food has been processed
carefully at the time of canning and has been
sealed well.
One of the evils that the Food and Drug
Administration has to fight is that of fake can
ming powders Tests made by administration
experts show that food keeps just as well with
out powders as with them; that powders do
very little, if any, good other than line the
pockets of those who make them with l-gotten
money. In fact, many powders are harmful,
And many have been Outlawed by the Food and
Drug Administration.
Foods" declared the administration Skinned
within the jurisdiction Of the Federal food and
drugs act today are remarkably free from con-
tamination with the poisonous metals and mo-
tentially harmful bacteria that made the con-
sumers Of 20 years ago view with alarm conn
mercially prepared foods.
Manufacturers and large dealers have IA
miliarized themselves with the habits and ne.
culiarities of bacteria and adapted methods tn
prevent bacterial growth. But not so with
many cooks. Dust and vermin-carrving bac-
terra are permitted to come in contact with,
food"
ESPECIALLY during the Summer time does
the Food and Drug Administration warn
against food spoilage.
Keep foods free from dirt and from insects
or other carriers of micro-organisms, it SAYS.
See that all food to be eaten raw is fresh.
clean, sound and free from stale odors, from
Shiny, rotten areas and from mold. Fresh veg
etables and fruits and other foods to be eaten
raw should be carefully and thoroughly
washed in pure water before they go onto the
table
Serve cooked food as soon after it is pre-
pared as possible.
do not expose moist or soft cooked food tn
temperature above SO degrees F.. for more
than few hours. Keep it in a refrigerator
If no refrigerator is available recook the food
before serving it. even If it shows no signs of
spoilage. Most dangerous bacteria that infect
1oodstuns succumb when the food is brought
TO the boiling point and the toxin produced by
d. botulinus is rendered innocuous by boiling
for 20 to 80 minutes.
Never take chance on any food with an
unusual smell or appearance Your nose
Knows and failure to heed signs of food con-
tamination may be attended by serious conse-
quenceS"
But suppose you are home Gamer And
many Americans are during the Summer
months. That is the time that the fruit ripens
and the housewife, looking forward to the
Winter months with a family on her hands
perpetually hungry for Sweets" takes advan-
tage of the situation. And b. botulinus is
her enemy. He must be rendered hors de COM
bat at the outset For her assistance the Food
and Drug Administration has got up few
simple rules. They are:
IN HOME CANNING
use only clean, sound raD materials
"FolLoc the most recent Instructions
for processing, making sure that this in
Struction applies at the altitude OF the
place tohere the canning is done The
Bureau of Home Economics OF the United
States Department of Agriculture issues
rules for home canning based on the
Continued Oh Ninth PaOe