This is Gwen Outen with the VOA Special English DevelopmentReport.

People who grow their own food usually want to keep enough fromtheir harvest for future use. But they also want to avoid the riskof food poisoning. So food safety experts offer some advice.

One suggestion is to carefully examine vegetables that growunderground before they are put away for later use. They should beclean, dry, and have no cuts. They should be kept in a cool, dryplace.

Some people dig cellars where they keep their potatoes and rootvegetables. It is important that this underground room be kept dark.Light can cause potatoes to develop a poison called solanine.

Meats, fruits and vegetables can be dried and kept in cloth bags.The bags should be hung in a cool, dry place. Hanging the bags inthe air will keep animals and insects on the ground from damagingthe food.

Mold is likely to grow on dried food that is kept where the aircontains a lot of water. Milk will go bad if it is kept for a longtime, especially if it is not kept cold. However, fresh milk shouldbe safe to drink for a while if it is boiled. Put the boiled milk ina clean container and keep it in the coolest place you can find.

Fats and oils should be kept in a cool place in coveredcontainers. The containers should keep out light. Light can harm theproperties of oils and fats. The containers should be made of darkglass or fired clay. Containers made of iron or copper will ruinfats and oils. If possible, heat the oil or fat to remove any waterwhich would cause mold to grow.

Fresh bread can be kept for later use if it is cooled quicklyafter it is baked. Then, it should be covered completely with cleanpaper or cloth. Fresh bread can be kept in a clean tin container. Besure dust and insects cannot get to the bread.

In hot weather when there is high humidity in the air, the tincontainer should not be closed too tightly. This could cause mold togrow on the bread. To help prevent mold, the bread container shouldbe cleaned with hot water at least once a week and carefully dried.

Canned foods should be kept in a place that is clean, dry andcool. Organisms can grow if cans or jars are damaged and air getsinside. Never eat food from cans that are swollen or leaking. Theseare possible signs of botulism. The food could contain a rare butdeadly bacteria.

This VOA Special English Development Report was written by BobBowen. This is Gwen Outen.