Page 8 Advertisement 1

New Zealand Listener, Volume 19, Issue 490, 12 November 1948, Page 8

Stop Germs growing in Food KEEP M CDDL In order to gro W, 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, OPEN AIR SAFE IN staphylococci are the germs found in GOOn DRAUGHT 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 the growth of germs are tbose of animal origin meat, fish and dairy products: Restaurants, hotels, and food premises generally must, for sa fety, keep perishable foods and cooked foods cool: Cream "Gllings, custards, milk puddings, spanish cream; pastries containing cream Or BUTTER COOLER custard fllings; cooked meats and salads of all kinds-_every foodstuff from meat, fish, eggs or dairy produce ~must be promptly cooled if it is to be kept for any time; and kept below 50'F. The low temperature will prevent growth of germse Housewives the warmth of the kitchen Or dining room shelf BEST OF ALL A 'FRIG encourages germ growth and in- vites trouble: Use an ice box in summer time if you bave no refrigerator: KEEP FOOD COOL AND BE SAFE This ts another of a series of adoertisements issued by the Department of Health in the interests of safe and clean food handling. Fh4 Be bright and gay with JuiyDyes 30 FAST COLOURS in easy-tO-use glass tubes for boiling or cold water tinting: Made in Scotland: Distributors : A: A: STICHBURY LTD* BLAIR ST* WELLINGTON.