The Northwest times. [volume] (Seattle, Wash.) 1947-1955, 1950-06-21
BOTULISM PROTECTION

All of us welcome the advent on
the market of fresh asparagus, peas,
string beans, corn and other vege-
tables for home canning during the
summer months. Later in the year,
however. we occasionally read in our
newspapers headlines about botu-
ism food poisoning These news
stories should serve as a stern re-
hinder of the necessity of follow
ing correct canning procedures and
of knowing how to judge the safety
of home canned food before use.
A Seattle headline of few
years back read, Fifth Person
Dies of Botulism. Six Quarts of
Home Canned Peas were Served.
In the United States home canned
vegetables are responsible for the
greatest number of cases of this
type of food poisoning which is due
to a toxin or poison produced by a
soil organism.
The spores of this organism are
very heat resistant in the low acid
medium of canned vegetables, meat
fish and shellfish. Even though rea-
sonably safe methods had been fol-
lowed by the person who canned the
six quarts of peas. the use of quart
jars is questionable because heat
penetration to the center of the Jars
is more difficult than in the custo-
marily used pints.
The spores of this poison produ-
cling organism may require as long
as six hours of boiling for destruc-
ton Obviously processing low acid
foods in a boiling water bath long
enough to render them safe would
result in canned food of such poor
texture, color and nutritive value as
to be practically inedible. The higher
temperatures of the pressure Gamer
insure the destruction of the spores
in relatively short processing periods
but be certain that the Gamer is in
good mechanical condition. Have the
pressure gauge tested at the begin
ming of each canning season; secure
up-to-date directions and follow
them carefully.
Many who come to the West
coast from the Middle West have
never heard of cases of bOtulism
and do not understand why a
change in geographical location
should make a difference in their
canning practices. Investigations
show that the offending organism
is more commonly found in the
soil of the western states.
Another question is frequently
asked. If home canned vegetables
may be dangerous. why may we not
be poisoned by freshly cooked vege-
tables grown in the same soil? For
tunately one-tenth of the oxygen
present in the atmosphere inhibits
the growth of the organism so that
it cannot produce its poison But
when heat is applied to the content
of jars during processing, air is
driven out and surviving organisms |
have an ideal medium for growth |
Other newspaper headlines en- |
phasize the Importance of using safe |
methods to test home canned foods |
before use. Child Died Because He |
Switched a Bean from A Spoiled |
Canned Jar Set Aside as Suspicious
by His Mother Nearly always in
cases of botulism. someone has sus-
oected the food because it appeared
'gaSsy" or had an off-odor. Such
'ood should never be tasted to con-
firm suspicious.
Woman Ate Tablespoon of
Corn from Newly Opened Jar;
Dies" Many women almost auto
matically taste bean or a pea or
a spoonful of vegetable from a can
of food after opening it. This is
dangerous. Instead smell the con-
tent of the jar Immediately after
opening it and before any off
odor is dissipated into the air, or
smell it Immediately upon heating
the vegetable which makes the
mal-OdOr more pronounced.
If there is the slightest doubt
bout the food or about the method
f canning, boil the food for fifteen
minutes before tasting or eating,
bunting time after boiling has be-
I'm. This treatment DESTROYS the
olson.
Another headline warns of the
anger to animals as we'll as humans.
Wife Feared Tainted Beans. Flock
Twenty Chickens Killed" Spoiled