File:Physiology, hygiene and sanitation, an elementary textbook of physiology, with special attention given to hygiene and sanitation (1919) (14578673637).jpg

Identifier: physiologyhygien00heiz (find matches)
Title: Physiology, hygiene and sanitation, an elementary textbook of physiology, with special attention given to hygiene and sanitation
Year: 1919 (1910s)
Authors: Heizer, W. L. (W. Lucien), b. 1880
Subjects: Physiology Hygiene Sanitation
Publisher: Louisville, Ky., C.T. Dearing Printing Co., Incorporated
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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me applied to food kept in this way. By ex-posure to the hot sun for a number of days, or by a slowheat in an oven, the water is evaporated from such foodsuntil there is too little moisture for germs of fermentationto grow. These foods are then kept in a warm, dry placeand used as needed. Dangers of Foods.Many foods whenimproperly manufac-tured, handled, kept,stored or sold maybecome dangerous tohealth. For this rea-son, atnd to protectthe purchaser fromsubstitutions and mis-branding, the U. S. Government has passed strict laws to prevent fraudulentclaims for food products and their adulteration. Lookat the label is a good rule to follow if you are desirousof securing your moneys worth. The food markets should be kept clean, screened, andfood for sale should not be exposed to the dust of thestreet or flies. The clerks should avoid handling foodstuifs with unclean hands. Meat markets should be sup-plied with good refrigerators and they should be keptclean and free from putrefying meat.
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Fig. 35.—A model food market. Observethe dust-proof cases and glass refrig-erators for meats. 106 PHYSIOLOGY, HYGIENE AND SANITATION Oysters and fish should be kept on ice in dust and fly-proof containers; butter and cheese, in a fly-tight holder,supplied with ice; milk in a tight, well-chilled refrige-rator; lettuce, tomatoes, fruits and other foods eaten rawshould be well protected from flies and dust and shouldnot be handled with bare hands, because, many timessuch food thereby becomes infected with germs of typhoidfever or dysentery and is dangerous to health. For thisreason, all foods eaten raw including apples, peaches,pears and grapes should be thoroughly washed in cleanwater before they are eaten. Summary Foods, such as certain vegetables, fruits, eggs andmeats may be preserved for later use. Many of thesefoods during some seasons of the year are plentiful andcheap and are wasted, otherwise. Canning of vegetables and fruits may be done bythorough sterilization of the contain

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