HEALTH AND WELL-BEING 47 



must be made for food inspectors as public officials to see to 

 it that these laws and their penalties are enforced. An 

 enlightened citizenship is necessary that these officials may 

 have an active support and a hearty co-operation in law 

 enforcement. Those desirous of carrying on business in an 

 honest and law-abiding manner should not be compelled 

 to meet the competition of those who by misbranding, adul- 

 teration, short weights, and other fraudulent practices seek 

 unfair advantage at the expense of purchasers. 



Preservatives are sometimes used in foodstuffs to prevent 

 chemical changes caused by bacteria. Milk can then be 

 kept a longer time from becoming sour, and meat from 

 becoming tainted. Some preservatives are prohibited by 

 law because it is believed they interfere with the chemical 

 changes involved in the digestion of the preserved foods, or 

 because they act injuriously upon the tissues of the body. 

 Small amounts of preservatives are at times used in foods 

 put up in cans or other sealed containers when the food 

 material as prepared for market is of an unwholesome or 

 inferior character. 



Bacteria multiply in summer much more rapidly than in 

 winter. Fish must be kept continuously on ice in summer 

 since it decays rapidly and soon becomes dangerous for use. 

 Meat of all kinds, including fish, and poultry, and "shell- 

 fish," soon spoils when removed from cold storage or from 

 cans. This is due to the rapid multiplication of bacteria in 

 it. The refreezing of melted ice cream in which there are 

 any poisonous secretions known as ptomaines, developed 

 from bacteria while the cream was unfrozen, does not free 

 it from its dangerous character however appetizing it is 

 made to appear by use of flavors and coloring material. 

 Poisonous products from bacteria increase rapidly in milk 

 in summer time, causing wide spread illness and death among 

 babies. Fresh milk and other fresh foods contain no pto- 



