Milford chronicle., 1947-08-01
AVOID POISON IN
YOUR KITCHEN

Do not let your family be at
tackled by Kitchen poison now
that hot weather is here, is the
State Board of Health's warning
to Delaware homemakers., Refrig-
Grafton keeping foods colds the
best way to prevent food infection,
commonly called food poisoning"
since organisms which cause it do
not grow. on, very hot or. very cold
foods. 1t is the in-between. OF
just-warm temperature which ia
vors their growth.
A common habit which leads to
food spoilage and, in extreme cases
to food poisoning" is keeping
foods standing too long at ordi-
nary kitchen temperatures. The
staphylococci and other organisms
which most often cause this "pois-
oning" are very common ones and
are often present on foods. On
some warm foods these organisms
may grow and, within a few hours
develop toxins or poisons.
Remember, says the State Board
of Health, that, in the early stages,
you cannot tell that the food is in
fected by any odor, color, or taste.
Infection may develop even though
the food has been well cooked and,
once developed, mere cooking does
not destroy all the kinds of infec-
ton or poison.
The high cost of foods has serv-
ed to make people very conscious
of the need for saving every bit of
food possible. Home-makers, now
more than ever are keeping left
overs to use again. The board ur-
ges housewives to remember to
put these, leftover foods in the
ice box as soon as possible after
each meal is finished. -i.-
Hurry Home From Market
On sizzling days it is dangerous
to linger between the store and the
refrigerator. Foods that were chill
ed when bought can spoil if they
are carried around too long in the
car on hot day, or when house,
wife stops to visit with neighbors,
or does other errands for too long
a time after buying her meats or
seafoOd. f -. d.
Remember, says the State Board
of Health, that food infection may
develop quickly in such foods as
chicken, mildly cured ham, lunch
meat, fish,. crabs, cottage cheese,
potato salad, cole slaw, and in
cream filled baked goods such as
custard pies, cream puffs and
cellars.
Safe Foods For Picnics
For many Delaware families
summer days mean pienics. The
Board reminds people who are pre-
pairing picnic lunches that it is
important to keep foods as cool as
possible on picnics, too, if they
are to prevent the development of
the organisms which may cause in
lection For instance, foods that
were perfectly safe when they
came out of the refrigerator may
be extremely dangerous to eat if
they are left for hours on the beach
in the hot sun.
The Board advises that things
like chicken, fish and crab salads
be served only at home where they
can be kept cold. There is special
danger from protein foods like the
above which have to be handled
after cooking, when they are pre-
pared for salads or sandwiches
Infection may grow as well in the
maVonnaise with Which these foods
are mixed.
Care With Lunch Boxes
Thousands of people are carry
ing lunches to work, too, and the
Board urges homemakers to plan
carefully when they select foods
that have to keep without refrig-
Grafton from early morning til
noon. t
Reasonable care in summertime
can greatly aid in avoiding "pois-
on from your Kitchen" the State
Board of Health stresses.