Abstract
On August 19, 1923 seventy-five-year-old Mrs. Elizabeth Clackstone of Hull, England, opened a tin of best-quality salmon and fed it to her family. The following morning she ate what was left over. This was a foolish thing to do because within a few days she was dead.1 This was just one example of the many incidents that resulted from eating contaminated food. It was not well understood how rapidly bacteria could multiply in food that was kept at room temperature.
The household refrigerator changed the way people ate and socially affected the household.
Bern Nagengast, refrigeration historian
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Williams, J.B. (2018). Keeping it Fresh: Fridges and Freezers. In: The Electric Century. Springer Praxis Books(). Springer, Cham. https://doi.org/10.1007/978-3-319-51155-9_17
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DOI: https://doi.org/10.1007/978-3-319-51155-9_17
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