The Detroit Tribune

23 Cases of Food Poisoning Reported Here

Food poisoning of 23 persons was reported to the Detroit Department of Health in the last week. Dr. Joseph G. Molner, commissioner of health, says.

In each instance the food responsible was served to the family or to guests in private homes. Eighteen of the 23 were made ill by eating smoked ham which was cooked at home and kept at room temperature for three days before it was eaten.

Contrary to what many persons believe, smoked ham must be kept refrigerated just as well as other foods.

In another family, five persons were made ill by eating spare-ribs which had not been adequately refrigerated.

Dr. Molner says many more cases of food poisoning result from foods eaten at home than from those eaten in restaurants or other public eating places. It is more than six months since the department has received a report of a case of food poisoning as the result of "eating out."

Restaurant operators are increasingly aware of the danger from lack of proper refrigeration. Perishable foods should be kept at 50 degrees F. or below. Meats and other protein foods should be kept hot or cold until they are eaten. Dr. Molner says a good rule is, "Keep them hot—keep them cold—or don't keep them."

Foods which must be given special care and kept refrigerated at 50 degrees or below include the following: meats—raw, precooked or cooked, fish, milk, salad dressing, cream filling, custards, puddings and gelatin preparations.