Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1948-11-19
FOOD INFECTIONS

BY Dr. Donald DukeIow Secretary Education
Section of the American Public Health Association
Let's talk about health and about the infections and poi
sonings that might get from food
posons commonly those that naturally
in certain foods such mushrooms certain types OF
clans other food chemicals that somehow tnd
into food accidentally the containers in which
the food stored, cooked The type of food
poisoning is that produced by toxin poison generated by
that have infected the food there for
time This of food poisoning found foods infected with
bacillus called the clostridum bounun which produces
poison in improperly canned meat vegetables and the toxin
produced by kinds of saphylococci and occasionally
streptococci.
infections frequently difficult to separate from
group the salmonella,
more popularity known as the parayphod group OF bacteria
The diseases transmitted the various kinds
of dysentery tichnoss which gotten by eating measey
pork and occasionally typhoid fever
Poisoning From Food
We dismiss poisonous plants and animals rather quick
ly The shell fish that through interstate
not the varieties that will produce poisoning Shell fish poi
soning usually occurs to people who pick their clans and
mussels and acquainted with the poisonous kinds
Mushroom poisoning does occur among amateur mushroom col
lectors The best avoid leave the selection of
edible mushrooms to the experts and depend
usually alright though want to that they haven't
picked by knows about
the poisonous varieties than you do.
The acid in lemonade dissolve enough zinc to
poisoning Arsenic and amony often communicating the
zinc coating compate the picture Cheap enamel
also contain autonomy This type poisoning be
avoided by not using galvanized cheap enamel
ware for cooking storing foods drinks
Occasionally metal poisoning, contracted of
industrial operation closely resembles typical food
thought to be the of illness This with arsenic
cadmium zinc lead and mercury When several people in an
industrial plant develop illness we'll consider
the while working we'll the possibility of food
infection when investigating the of the outbreak
Bacterial Food Poisoning
Possibly the most popularity known poisoning
uism This has been known Europe years
from the physicians of southern who
used it to signify certain food poisoning by spoiled
sausage It now found in this country largely people
who eat home vegetables which improperly
procesed The bacterium that it is soil bac
terium that the absence process
other fruits and vegetables very easy
teru the temperature canning has not been high enough
for long enough period of time to kill off all of the bacteria
the bacteria proceed to multiply and give off poisonous
that spreads throughout the
violent that people have been known nblng
single string bean while preparing salad Fortunately the
toxin producing bosm very sensitive to heat If home
ned foods cooked after the opened before they
eaten there danger The best preventive of this type
of poisoning to follow carefully canning pro-
cedures advised by the home economics authorities of the Uni
versy and the various public utilities interested promoting
home canning preservation canning
is done properly
botulism cannot possibly
much common variety of poisoning by
toxin that caused by certain types of aphylococc Unfor
heat kill the bacteria that produced poison Saphyo
cocc bacteria that found
skin They frequently found the infected that
everyone has their hands at time other They
in bois and pmples that
we just can't avoid them Fortunately all varieties of the
produce food poisoning but enough of them do
to warrant reasonable
Food Infections
Another organism that occasionally is nvooved food
the streptococcuS which commonly epidemic
throat and number of other illnesses spread
of this organism let review the smorgasbord More
than two hundred of the five fifty
developed illness characterized by chlls fever body
aches and throat which started within hrtysix hour
after eating Some of them i'll for week. though most
of them for only three four individuals
veoped infections that lasted longer what
job it to find the food that
the trouble The epdemoogists public health detecvesf
searched through the oods eaten at this Smorgabod were
able to check off by of the involved The
search finally narrowed down deved In reconstruct
the of how these prepared learned that
INSTR
together all of the ingredients that this devied
mixture, had just recovered from-a throat
Closely related to this of food infection infections
transmitted by milk There peculiar repococcc nfec
on which not commonly transmitted person person.
but be transmitted from infected and
than the through infected udder bacteria into
its milk which will throat infections people who drink
that milk
So that the delightful pasme of consuming
food aught with certain dangers There Red Feather
Hospitals to for people who suffering from food
oning and Red Feather District Nurses who aid people
made ill by infectious foods Your support of Red Feather
through Community Chest make these services
sble.
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