Smyrna times., 1946-08-08
BOARD WARNS
OF FOOD POISON
During Summer Months Fast
er Growth of Food
Breed Diseases
WARM FOOD DANGEROUS

Do not let yor IdInlly De dlldch-
ed by Kitchen poison" now that
hot weather is here, is the State
Board of Health's warning to Del.
aware homemakers. Refrigeration
keeping foods colds the best
way to prevent food infection
commonly called food poisoning"
since organisms which cause it dc
not grow on very hot or very colo
foods. 1t is the in between or just
warm temperatures which favors
their growth. A common habit
which leads to food spoilage and
in extreme cases, to food poison.
ing" is keeping foods standing toe
long at ordinary kitchen tempera-
lures. The staphylococci and 9TH
er organisms which most otter
cause this poisoning" are very
common ones and are often pres
ent on foods. On some warm
foods these organisms may grow
and, within a few hours may devel-
op toxins or poisons. Remember
says the State Board of Health
that in the early stages, you can
not tell that the food is infected
by any odor, color, or taste. In
fection may develop even though
the food has been weel cooked and
once developed, more cooking does
otn destroy all the kinds of infect
ion or poison. The high cost OF
foods here, the stress on the need
for sending as much food as pos
sible abroad for the hungry mil
lions there, and the scarcity OF
some commodities that used to be
plentiful, have all combined tc
make people very conscious of the
need for saving every bit of food
they can. Homemakers, now more
than ever, are keeping left-overs
to use again. The Board urges
housewives to remember to put
these leftover foods in the ice-boS
as soon as possible after each meal
is finished.
Hurry Home From Market
On sizzling days it is dangerous
to linger between the store and the
refrigerator. Foods that were
chilled when bought can spoil il
they are carried around too long
on a hot day, or when housewife
stops to visit with neighbors, oil
does other errands for too long g
time after buying her meats oil
seafood. The State Board Of
Health points out that food infec'
tion may develop quickly in such
foods as chicken, mildly cured
ham, lunc mheat, fish, crabs, cot
tage cheese, and in cream-fllet
baked goods such as custard pies
cream puffs and eclairs.
Safe Foods For Picnics
For many Delaware familie:
summer days mean picnics. Tht
Board reminds people who are pre-
pairing picnic lunches that it is i'm
portant to keep foods as cool a:
possible on picnics, too, if they are
to prevent the development of the
organisms which may cause infec
tion. For instance, foods that were
perfectly safe when they came ou'
of the refrigerator may be ex
tremely dangerous to eat if the,
are left for hours on the beach il
! the hot sun. The Board advise!
that things like chicken, fish an(
crab salads be served only at hom'
where they can be kept cold. Ther'
is special danger from proteii
foods like the above, which hav'
to be handled after cooking, whei
they are prepared for salads O.
sandwiches. Infection may grow
as we'll in the mayonnaise will
which these foods are mixed
Care With Lunch Boxes
Thousands of people are carry
| ing lunches to work, too, and th'
Board urges homemakers to plal
carefully when they select food.
that have to keep without refriger
alton from early morning unit
noon. Reasonable care in summer
time can greatly aid in avoiding
poison from your kitchen"
Spotted Fever Cases