Dangers Lurk in Summer Diet

Sun (Auckland), Volume I, Issue 256, 19 January 1928, Page 8

Dangers Lurk in Summer Diet

How to Heal With Cases of Poisoning The recent outbreaks of sickness, one or two of which have been attributed to somd' form of impure food or drink, bring to our notice the dangers which, lurk in quite a number of popular dishes. It has lately become almost a fad to recommend various so-called “summer dishes” for hot-weather consumption. •One of the best-known of this variety is potato salad. This palatable dish may be quite innocuous if carefully prepared from good fresh potatoes; but potatoes—especially those in a slight state of decomposition—are the happy hunting ground of a particular bacillus of their own, and a very deadly one when eaten.

It was food poisoning by potato salad, which caused quite a number of deaths in Switzerland a year or so ago. Cold meat of all kinds should be carefully purchased, as it has had time to become infected many times over since being cocked. Potted meat sandwiches and cold sausages are also a fruitful source of infection. The famous Bacillus Botulinus is the usual source of the trouble in these two cases. Very much more fruit is, eaten at this time of the year than any other: yet how many people take even elementary care when purchasing fruit? It is safe to say that 90 per cent, are satisfied to take the fruit as handed out by the vendor. First-Aid The most important parts _of all fruits are {heir skins. It is only when the skin is broken that it becomes really dangerous. It should be remembered that a fruit, just like a human being, can become infected with the germs of disease in the wound or crack of the skin. Shellfish poisoning is of two distinct kinds: one, the more general variety, is true ptomaine poisoning caused by a definite -bacillus present in bad oysters, mussels, crabs and - other varieties of this kind of fish. The other illness caused by shellfish. takes many different forms, varying from person to person and with the type of food eaten. This is not really due to any recognised form of food poisoning; the people who suffer from it are the victims of an idiosyncrasy which will for ever prevent them enjoying that particular variety of dish, or, in some exceptional cases; shellfish in general. ... It very often happens that when a person is taken ill after eating a meal a doctor is not immediately available, probably because the trouble has been contracted at a picnic in the country. Though medical assistance should always be summoned with the least possible delay, it is as well to know what to do to relieve the patient—and also what not to do. On no account should the sufferer be given brandy or alcohol in any form except under a doctor's express orders. If collapse appears to be imminent, strong black coffee—not necessarily hot—may be given in sips or spoonfuls. In general, the best thing to do is to make the patient lie flat on the back, with the head fairly low down. Vomiting, of course, rids the stomach of any remains of the bad food, and should therefore not be stopped.