The Bemidji daily pioneer. [volume] (Bemidji, Minn.) 1904-1971, 1920-02-20
LOOK OUT FOR
POISON IN FOOD
Federal Food Officials Warn Con.
sumers to Watch for Signs
of SpoIIage.
ripe OLIVES KILL SEVERAL
DotulInus Poison Responsible for Fa-
tailtIes-No Method Of Preserving
Food Found That Eliminate
oooaslonaI Spoiled Package.

"&6nlu&tOu.- pOlSOAAu9s
which recently killed six In one FAM
~ in New York, is caused by eat
ing spoiled food infected with the ba-
3lllus botulinus, say the officials OF
r. bureau Of chemistry, United States
department Of agriculture, who have
Investigated this and other poisoning
dases In connection with the enforce
Rent Of the food and drugs act. In
the New York case death was caused
by botulinus poison in ripe olives.
The olives remaining in 1.-THE bottle In
this case had an offensive odor. The
1hme condition was found in the food
ii other cases investigated by the do
Irtment. All spoiled food does not
contain this poison, but any spoiled
food, even though the spoilage be
slight, may contain it, and for this
reason, say the officials, all food show
ing even the slightest unnatural odor.
unnatural color, swelling Of the con-
tainer, sign Of gas, or any evidence
Of decomposition whatever, should be
discarded.
Trace Poisonous Food.
The department Of agriculture has
used every possible effort and gone to
the limit Of it's legal authority to re-
move all dangerous foods from the
market by seizure under the food and
drugs act. say the officials. Each time
when botulinus poisoning has occurred
food inspectors have traced through
A. nhooro1s ~ oororo rNo tho hatch
from which the poisonous food came
and have used all measures under
the law to remove 1t from the market.
Samples from all other brands put
out by the packer have been examined.
Since the law authorizes seizure in
such cases only when the foods are
actually found to be decomposed or
TO contain poisonous ingredients, since
only an occasional package in millions
is infected with bacillus botulinus,
and since 1t is physically possible to
open and examine but comparatively
few Of the millions Of cans entering
interstate commerce, it Is beyond the
power Of the authorities to protect
the public completely. For this rea'
son they emphasize the necessity for
. scrupulous care on the part Of per-
sons opening and serving foods to dis
card anything which is spoiled. In
products not obviously spoiled, IL there
is doubt in the recognition of the odor,
proper to the product, thorough cook
ing will remove the possibility Of dam
ger from botulism. If spoilage Is APP
parent, destruction IS recommended by
the specialists.
Mystery About 1t.
Nobody knows just how the bacil-
lus botulinus gets into any narticu-
lar food. It has been found In arti-
cles put up in the home by the care
full housewife and in goods packed in
commercial establishments. 1t may
be present in few packages only OF
any lot There is no method. the off,
Gals say. by which the packers or
home Gamers can assure themselves
by casual examination before canning
That the product does not contain the
bacillus hotulinus.
If the Good was in all cases proper
~ sterilized and perfectly sealed. the
development Of the poison would be
impossible hut no method Of preserv-
ing food has yet been found. the
specialists say. that eliminates the oc-
casional spoiled package. Failure to
sterilize may not become apparent for
weeks, or even months after the can.
ming of the article. II signs Of spoil
age have appeared when the can is
opened, 1t Is clear warning that the
product is no longer edible. There is
no greater probability Of botulinus
poisoning in olives than in many other
food products. either commercial or
domestic. Until this year 1t has been
more commonly found In string beans.
asparagus. and the like. twas original
~ found in sausage. 1t has been found
in cheese: It Is present sometimes
in stock food. such as moldy hay and
other kinds of spoiled forage. but It
has never been found in the depart
ment Investigations in any kind VI
food that was not spoiled.
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