Danger To Food From Warm Weather

Press, Volume C, Issue 29673, 17 November 1961, Page 2

Danger To Food From Warm Weather

The repeated warm weather over the last few weeks when the butter has been transferred from its winter home in the safe into the refrigerator makes us aware of this whole business of food storage. Not everything finds a place in the refrigerator, and there are times when the contents of the refrigerator are brought out for use.

In the summer months we need to be specially careful about food. To prevent poisoning or stomach sickness perishable food must be kept cool, fruit and vegetables eaten before they become over-ripe and everything put away from possible contamination by flies. Dishes should be washed and rinsed well in very hot water then put away. Damaged cups or plates have no place in the kitchen cupboard. . Throw them out —they are dangerous. You are perfectly justified to make complaint to the management -when eating out if crockery is chipped or. cracked.

If you use a draining rack for drying dishes, see that it is scrubbed occasionally with boiling water as it could well harbour germs. Remember, too, that hand washing before food handling should be automatic. Germ Growth In order to grow, germs must have food, warmth and moisture. Food should not be left about the kitchen for hours or left for any length of time in a warming oven. Warmth quickens the rate of growth of germs. For example, the .staphylococci are the germs found in boils, infected sores, scratches and wounds. If these get into food from cooks or food handlers they multiply at room temperature producing a substance that causes food poisoning. Foods that are particularly good mediums for growth of germs are those of animal origin—meat, fish and dairy products. Also highly suspect is aspic which is often used to set party savouries. Give Meats Priority The refrigerator consists of two parts: a deep freezing unit where ice is made, and the main cabinet which is not kept at freezing point but at a low temperature where germs only grow very slowly if at all. Priority nearest the freezer should be given to meat and meat dishes, stews, gravies, stocks, fish and fish dishes, milk and such egg dishes as custards or Spanish creams. Meat, cooked or raw. should be placed in a covered container as near to the freezing unit as possible. This prevents it from drying up. Juice and gravy

should be separated from the meat and should not be kept from day to day. To prevent fish from absorbing and giving off smells it should be kept in a covered container. From the smell point of view also milk should be stored in a closed bottle. If there is still room, butter and other fats should be kept in a covered container or wrapped in grease-proof paper. Fats will not keep indefinitely in the main cabinet of the refrigerator. Cheese will sweat or dry unless treated in the same way.

Eggs may be stored for a considerable period if necessary. Put them as far away from the freezing unit as possible or they may crack. Vegetables keep well, of course, but on the whole the refrigerator should be kept for those foods on which germs are most likely to grow, and vegetables can be kept safely so long as air can circulate freely about them.

Some of the wire storage racks that are available now are ideal for this reason—besides you can see at a glance what you have got and which should be used up first. Always wipe away spilt food. Defrost once a fortnight. After defrosting wash inside with weak bicarbonate of soda solution and dry with a clean cloth. —From the health education section, Department of Health.