Clarksville weekly chronicle. (Clarksville, Tenn.) 1873-1890, 1886-05-08
PoHoNs IN MEAT FOODS.
''Ptomaines" Which Result from the be-
cay of Mcat-Other Causes.

Abomaines" which Result from the De-
cay of Mcat-Other Causes.
Inter Ocean Interview
DR.. Edward N. Halo, on being asked
for his opinion as to the cause of the re.
cent poisoning of the people of Mo
mence, Ills, by eating dried beef, said
Without giving any opinion as to tho
nature of the poison in the dried beef,
because no microscopical or chemical
examination of sufficient minuteness
has been made / ain inclined to think
the poisonous element was one of the
ptomaines which result from the decay
of meat, under certain conditions as yet
unknown. Not all the ptomaines are
poisonous, and of those which are poi
sonous not all arc of equal resistance.
Some cause symptoms similar to strych-
mia, copper, and other commissions,
Others resemble arsenic in their effects
while few cause effects similar to the
poison of serpents. There are two con
illusions to arrive at. a. The meat
must have been in condition to de-
velop ptomaines before an attempt was
made to cure" it, and that attempt
must have been insufficient, or (2) the
meat, originally good, was imperfectly
cured, allowing ptomaines to form in it,
Meat properly sailed, smoked,
picked, or cooked by heat, will not de-
yelop ptomaines, or trichina. The idea
that. any poison placed on the meat
could have produced the kind of illness
observed is absurd, for no poison but
arsenic causes such symptoms, and that
could be readily detected on the meat.
'The subject of ptomaines is destined
to be an interesting one to physicians
and jurists. They have developed in
canned meats, oysters, sausages, yeast,
custards, milk | have had several
cases of persons who were dangerously
poisoned by eating custards, custard
pies, etc., which were too old. Such
should be eaten fresh baked or not al
all. Very poisonous ptomaine alkaloids
develop In ice cream, and often prove
fatal to those who indulge. The
ptomaines which form in sausages and
decayed fish are very poisonous. 1t i,
supposed to be this agent that causes
the terrible poisoning of medical stu
dents and undertakers, who get it from
wounds in dissections.
"Ihose epicures who are fond O,
'high' meats-'ta tainted is better name
should remember that every time they
eat such meats they are liable to swal-
low the ptomaine poisons. Probably
the reason why ptomaines do not de-
velop in such meats is because they are
hung up exposed to the air until eaten.
These poisons develop more rapidly
when meats are excluded from the air
This is probably the reason why canned
meats often generate poison. In the
present rage for beef extracts, concen-
trated meat foods, ETC., it should not
be forgotten that if improperly prepared
they often generate poisons. 1t is
known that ptomaine similar to the
poison of hydrophobia develops in the
saliva Of men and animals under the in
tluence of anger or starvation. Another,
developed under similar circumstances,
causes symptoms like cholera A negro
recently died With choleric symptoms
after eating cock killed in the pit. In
Florida | saw similar case caused b,
eating a crab which had been tortured
and angered before killing"