KEEPING FOOD SAFE by Hassell & Carole Sundberg Bradley


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A generally conservative, long-winded but fairly thorough mass (and sometimes maze) of information about how to keep your food fresh and free from contamination. However, this is not a quick reference manual one can read while running home with a rapidly defrosting supermarket container of flounder fillets. Chapter 4 will tell you that the wrap is intended to keep your fish for 1-2 days in the fridge; Chapter 8 declares that ""we"" should never, never thaw fish at room temperature (what about subway temperature?) or in warm water. However, there are all sorts of helpful tables and lists of directions for processing and storing food and monitoring thermometers. The authors open with a grim chapter on prevalent food contamination diseases and fatalities--botulism, salmonella (""A beautiful, juicy, raw steak can contaminate a platter with live salmonella on the way to the patio""), chemicals (like large doses of multi-vitamins), etc. The directions for keeping self, environs and food clean and healthy are stringent but sensible. It all comes down to tossing out anything that looks or smells funny, keeping hot foods hot and cold foods cold, and meticulous cleaning (there are directions for insect extermination and even for washing dishes). Unfortunately there's also a plethora of third grade admonitory prose (""We must never, never""), but it's all wholesome, if occasionally fulsome.

Pub Date: July 4th, 1975
Publisher: Doubleday