Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-06-23
FOOD POISONING.
Contributed by the Medical Society of the District

The ill-effects of food and food poison
ing rarely receive attention commensu-
rate with their Importance. Indigestion.
dyspepsia, chronic gastritis, enter1tis and
irritation of the organs of elimination are
deliberately discussed in the current liter
allure OF the day, but overindulgence In
proper food. improper food and poisoned
food the main cause Of such conditions, Is
too often overlooked or completely ignor-
ed. Obesity, lithemia, rheumatism and
govt are subjects which fill the pages of
medical journals and standard medical
works, but deranged metabolsm, from
which they spring, receives little atten-
ton.
People are careful about the things they
put on their backs They want every
thing they wear to be neat, clean and
tidy, but are often Indifferent about
things that go into their stomachs They
eat too much meat for the amount of
oxygen they get to ass1milate II, and the
result is an oyerfilling of the blood with
proteids. They eat too little of vege-
tables and fruit. They drink too much
beer wine whisky, and too little pure
water. But, worst Of all, they will eat
most any old thing, whether it is rotten
or not. provided 1t Is palatable. When
their stomachs rebel and refuse to digest
lily prepared or poisoned food. they never
complain Of the butcher, cook or reproach
themselves, but attribute all OF their woes
to weak digestion or torpid liver. Very
many cases of cholera morbus and
diarrhoea are caused by food laden with
mircoorganisms, and yet this carrier OF
ing the least suspicion Of it's victim.
People would live longer and more com
fortably if they knew ow to supply tho
proper quantity and quality of nourish-
ment for their bodies. Parasites gain
access to the system by infected meat.
Thorough cooking Of meat Will do much
to prevent this but when 1t Is kept for a
day or two and eaten cold, patnogenc
organisms may enter 1t and effect Gil anGeS
which will render It unwholesome. II not
poisonous to the system. Cold sliced
ham and stale mince pies often provoke
trouble in the alimentary canai.
Danger From Canned Goods.
Canned goods at certain seasons of the
year are in great demand and very con-
venient for use They are usually whole
some and safe forms Of food but great
caution Is necessary in their selection. II
putrefac tive changes have occurred. the
evolution of gases will cause a convex
buying Of the container and when 1t Is
opened a foul odor will be emitted which
leaves no doubt of the decomposition or
its contents This is particularly the
case with fish. When salmon, herr1ngs
and sardines present an unusual color
and are soft and mushy. with rank
odor, they are not safe for purposes OF
nutrition.
Sausage poisoning is not very uncom-
mon, especially in countries or Localities
where the consumption OF such food is
extensive. The active principles or
toxins Of the poisonous sausage have
never been definitely ascertained. for they
vary according to the germs wnicn pro-
duce them, but when the sausage Is cut.
if it presents a dirty grayish color and
emtts an odor similar to that OF old
cheese, the question Of its unwholesome-
ness is settled.
n is not an easy matter always to
distinguish infected from non-infected
food. and. besides. germs are not always
pathogenic especially those which elab-
crate ptomaines. but the fact that poi
sons do Turk in many Of the foods daily
nut on the market should keep the con-
sumner constantly on the alert and prompt
him to patronize only the most consci-
entious and reputable dealers. Fresh
meat may be diseased either from being
furnished by diseased animal or from