BREAD AND CONFECTIONERY.
Bread, owing to its absence of outside moisture, is not conducive to the growth of disease-provoking organisms, and hence it rarely offends in this respect. Cakes with cream or jelly fillings or those coated with soft icing are the most productive. of harm, due to bacteria becoming established in the fillings. Confectionery, such as fudge, marshmallows, etc., generally have a considerable number of bacteria. These, if disease-producing, will probably cause harm. Instrumental handling of these goods is desirable, by forks, scoops, or tongs.
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Evening Post, Volume CXII, Issue 57, 4 September 1926, Page 7
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86BREAD AND CONFECTIONERY. Evening Post, Volume CXII, Issue 57, 4 September 1926, Page 7
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