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Foods Spoil

Floating everywhere in the air around us are countless microscopic organisms, known as bacteria, yeasts, and molds, that will settle upon food substances, and finding in them the proper kind of nutriment, under favorable conditions of warmth and moisture, will feed upon it and multiply until the whole substance is consumed. To preserve food, it must be put into a condition in which these minute bodies cannot attack it, or it must be freed from all microscopic organisms and put into a place where no organisms can reach it.