BOTULISM PERIL.

Hauraki Plains Gazette, Volume XXXIV, Issue 4586, 16 July 1923, Page 1

BOTULISM PERIL.

EXPERT’S ADVICE. SOILS IN WHICH THE BACILLUS FLOURISHES. Di\ Gerald Leighton’s “ Botulism ” is a work of quite exceptional importance and interest to the housewife and all who have to do with the preparation of. foods and preserves as well as to the medical profession. The author is Medical Officer for Foods to the Scottish Board of Health and was one of the experts called in to report on the Loch Maree tragedy last year, when eight, people died from potted meat sandwiches. This was the first definitely established case of botulism in Great Britain. The name of botulism is derived from the Latin word for a sausage, botulus, as the disease was first discovered among people who were poisoned by eating sausages, ft is caused by a poison which is produced by a germ—the bacillus botulinus. This germ is very widely spread in the soil all over the world, and no one knows its real origin. There are two kinds of the bacillus, A and B, of which B is a little less virulent. Sixty-four specimens of soil were examined from England. Of these 5 were found to contain the bacillus ‘botulinus; in 2 cases (a garden and a field) of Type B. All the evidence goes to prove that the natural home of the bacillus is in virgin mountain soil, or in forest soil. The organism is also present; in cultivated gardens, pastures, or the products of both; while ordinary vegetables and fruits purchased for household consumption are apt to carry the spores. In the United States outbreaks of botulism have been traced to defective tinned or bottled foods—among them asparagus, spinach, ripe olives (different altogether from the olives eaten in England, which are safe), onion-chilli-tomato sauce, and home--made cheese. EFFECT OF ALCOHOL. The American experts who have studied the American outbreaks say: Some of them who escaped severe poisoning had partaken rather freely of alcoholic beverages during the meal. We found that the introduction of alcohol by mouth immediately aflter botulinus toxin would protect a guinea pig against at least three times as much toxin as would kill a normal guinea pig in 24 hours. When there is much food ni the stomach “ this protective effect of alcohol ” is reinforced. But where there is no alcohol and much food the activity of the toxin is increased. Among the steps to combat the disease when it is discovered, it is. recommended that “ stimulants should be given freely.” The bacillus itself it not so dangerous ; what kills is the toxin that the germ manufactures in foodstuffs from which air is excluded (air <s fatal to the development of the poison). The bacillus has been found on cherries, apricots, olives,, and many kinds of fresh vegetables; it even occurs on fruit on trees,, to which it is obviously carried by birds. As the bacillus may be on any food that is preserved, including fruit made into jam or bottled, to obtain complete securtiy against it careful precautions are necessary. Dr. Leighton thijigs that , the usual plan of bottling fruit in glass is dangerous,, because glass containers, Inless specially made to resist heat, caimot be raised to the high temperatures which are necessary to kill the germ. To minimise the risk the following precautions are advised All dirt should be thoroughly removed from any food to be preserved (because the home of the bacillus is in soil). Fresh and sound products only should be used, packed with the least delay. The bacillus is able to grow in bruised, worm-eaten, or decaying fruit. Such fruit should therefore be carefully picked over and injured portions removed. When food from tins or containers is efficiently cooked, the risk of botulism vanishes. The cases of botulism in America and abroad occurred where ready prepared food was eaten without such cooking. There are no symptoms at all to attract attention until the patient suddenly complains of dizziness and diplopia (double vision as in drunken people). A very striking sign soon makes its appearance in the more or less complete paralysis of the eye” lids. At this stage, if one speaks to a patient, the eyelids are lifted up by the hands in order that he may see. Gradually the speech becomes blurred and indistinct. There is no pain in the ordinary s,ense of that symptom at this or any other stage. There is, however, an increasing degree of discomfort and distress owing to the spreading paralysis.