Imperial Valley press., 1944-01-16
Society
Clubs
Bo+uIism Danger
Pointed out TO
Home Gamers

been caused recently by botulism,
fatal poisoning resulting from
improperly canned foods, particu-
larly those which are non-acid, the
state department of public health
has issued a warning to all home
makers who plan to can foods at
home
In a bulletin published recently,
the department warns that it is
impossible to detect what food is
capable of causing botulism by
smelling or looking at it, More
over, if the food is poisonous, even
the tiniest amount may cause
death.
Home canned foods may be eaten
without danger if the following pre-
cautions are observed.
Can all food according to direc-
tions prescribed in Home Canning,
Bulletin H. D. AIT, issued by the
University of California Agricul-
tural extension service. Copies of
the bulletin may be obtained free
of charge from the University at
Berkeley or from the county health
department.
DIRECTIONS
Unless you have done the cam
ming yourself in a steam pressure
cooker equipped with an accurate
gauge or thermometer and you know
that all directions have been fol-
lowed eXattly, never taste even
tiny amounts of home canned non
acid foods without first boiling
them. Gauges and thermometers
must be checked and the home
demonstration agent will make ar
rangementS to do this if requested"
Miss Florence Glenn, county court
hCusehouse, Ell Centre, is the local
home demonstration agent. Non
acid foods include all vegetables
Except tomatoes and rhubarb)
meats, poultry and animal products
Even if home canned string
beans have been processed by your
self most carefully in steam
pressure cooker, always boil them
10 minutes before tasting
TO boil, empty the food into a
pan and place directly over the
heat. Either cover the pan or stir
the food to break up Jumps. Count
time after boiling has begun and
boil steadily for at least 10 min
utes. Spinach and creamed corn
must be boiled at least 20 minutes.
Destroy any preserved food that
has bad odor, is mushy or moldy,
or shows evidence of gas formation.
Destroy any food taken from a
bulging or corroded can. Destroy
the food if there Is evidence of ooz-
ing under the lid. Do not taste
any food which has a bad odor
after it has ben boiled. Boiling in
tensifies the odor of spoiled foods.
DESTROY FOOD
ITO destroy food add several
spoonsful of lye to the jar or can.
Let it stand for at least "a hours.
Then bury the food, the can, the
rubber ring and the metal lid. If
glass container and a glass lid
have been used, boil them thor
oughly in lye solution after de-
stroying the spoiled food with lye.
Do not use an aluminium pan for
boiling with lye.
DO not feed canned foods sus-
pected of being spoiled to poultry,
pets or other animals.
Illness from botClism usually
occurs from 24-48 hours after the
food has been eaten. This is very
different from ordinary food pois-
oning due to spoilage which usually
occurs from "a hours after eat
ing.
Symptoms in ude muscular
weakness, disturbances of vision,
loss of ability to swallow and talk.
The pulse is rapid and the tenn
perature below normal. There is
rarely any pain or symptoms of in
digestion. Death is due to paralysis
which makes breathing impossible.
Call doctor as soon as the first
symptoms are noticed. Prompt med
ical care can sometimes save the
life of the patient. Report to your
local health officer any cases of
suspected botulism in chickens and
other animals. imber neck, a con-
dition which Sometimes affects fowl,
is caused by botulism."