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Canning and preserving of food products with bacteriological technique Volume 1; a practical and scientific hand book for manufacturers of food ... Also for processors and managers of food pr
Canning and preserving of food products with bacteriological technique Volume 1 a practical and scientific hand book for manufacturers of food Also for processors and managers of food pr Author:Edward Wiley Duckwall This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 Excerpt: ...foods which may be sterilized by heat only, for the reason that it is expensive, unnecessary, and it is not wise to overdo the thing. It w... more »ould not be wise to preserve everything with salt, it would not agree with us to have too much of it--harmless and necessary as it is. but we are quite satisfied to have our hams, sausage, pickles, etc.. so preserved. It would not be wise for us to preserve all our food with sugar, it would soon make us all sick, but we are satisfied to preserve our fruits, jellies, jams, etc., with it. because at times we relish the change of diet. It would not be wise for us to preserve all our food by smoke (which is an application of creosote, phenol, etc.).. but we are satisfied to have some of our meat put up in this fashion. It would not be wise to preserve all our food by sterilization in hermetically sealed packages, because we want a change, yet we are satisfied to have a great variety so put up for winter use. Therefore an indiscriminate use! of salicylic acid would be unwise, but when restricted to such foods as are subject to chemical changes by bacteria, it would be the part of wisdom to permit its use, provided it is not injurious to health. It has been so declared by a number of authorities on the following grounds: t. "It is an antiseptic and anti-fermentative, and is therefore liable to interfere with the digestive processes by destroying the digestive ferments." 2. "After absorption it is apt to injure the general health, and to interfere with nutrition." 3. "It is an irritant, and is therefore apt to injure the mucous membrane of the stomach and intestinal canal." In the report of the Department Committee appointed to inquire into the Use of Preservatives, etc., presented to both Houses by...« less