JAMA 100 Years Ago Section Editor: Jennifer
Reiling, Assistant Editor.
It is commonly said that every man must eat his peck of dirt. If the
truth were known, this might be found a very mild statement. Some of us are
unconsciously habitual dirt eaters. If we could inspect the places where our
food is prepared, many of us would require powerful appetites to meet the
occasion. This is particularly true of those who have to depend more or less
on public eating places. While there are undoubtedly clean restaurant kitchens,
there are a very great many more that are far from meeting the simplest requirements
of tidiness and sanitation. Of course, the most comfortable thing to do is
to eat what is set before one and ask no questions, but the possibilities
for reform should not be neglected. The suggestion that municipal authorities
inspect and enforce proper cleanliness and sanitary requirements in public
restaurants is well worthy of attention. Moreover, the reform ought to be
easy. If it were known which restaurants are worthy of public patronage in
this respect, they would be likely to get it to the disadvantage of those
who are not. There is a wide field for reform here not only in the methods
and material outfit of these establishments, but also in their personnel.
THE DIRTY RESTAURANT KITCHEN. JAMA. 2005;294(13):1705. doi:10.1001/jama.294.13.1705-b
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