(2) From the hands
Another way by which germs get on food is from the hands through which it passes. Did you ever think how many people handle an apple? First, the man who picks it from the tree; then the examiner in the packing house where apples are taken to see that they are the right kind to be packed in a certain box. Then it is wiped off by a boy or girl—handling number three; then it is wrapped in paper—number four. Next it is packed in a box, but in this case the paper protects the apple from dirty hands. When the merchant buys the apples he feels several of them, and puts them out on the display shelf; this makes handling number five. Everyone who thinks of buying apples will touch one or more of them, and when they are sold the clerk handles them again. In other words, every apple goes through the hands of at least seven people before you get it. Do you not think it needs washing?
Go into a butcher shop and see how many people will put their dirty fingers on the meat. Some of them even keep their gloves on when they do this. Imagine how many germs may be planted on the finger of a glove.
Our whole method of displaying foods for sale is wrong. The customer can see the fruits, vegetables, and meats just as well in a glass case as when they are on an open counter or shelf, and nothing is gained by poking a dirty finger into a piece of beef, or by rubbing your hands over the apples. A glass case not only will protect the fruits and meats from such practices, but will keep out germ-laden dust and flies whose feet are covered with germs.
Fig. 42. The foot of a fly, highly magnified.
(3) From flies
Probably the most common source of germs on food is the fly. Did you ever watch a fly very closely for a long time? Did you ever happen to see a manure pile early in the morning and notice how many tiny flies are on it? These flies have just been hatched.
Breeding places of flies