THE REACTION TO FOOD 347 



botuliiius organism. The Bacillus bolulinus does not grow 

 at body temperature, therefore it does not develop in the 

 alimentary tract. It becomes dangerous when food contami- 

 nated with its spores is canned without the application of 

 sufficient heat to kill the spores. Under such conditions the 

 organism develops at room temperature and in the course 

 of time produces an extremely toxic product. Even taking 

 a small taste of such spoiled canned food has resulted in 

 death. Owing to the gravity of botulinus poisoning the 

 commercial canners have for years made a thorough study 

 of the conditions which they must meet in order to render 

 their products safe and wholesome. For this reason com- 

 mercially canned foods are now safe in respect to botulism, 

 but home canned foods, especially those canned by the 

 so-called cold pack method, which was so greatly in vogue 

 for some years, are a source of danger. Those who preserve 

 foods at home by canning should secure advice from the 

 U. S. Department of Agriculture or from the National 

 Canners Association, as to methods which are safe. 



REFERENCES 



McCoLLUM, E. v., and Simmonds, N. 1925. The Newer Knowledge of Nutri- 

 tion. Ed. 3, N. Y. Macmillan. 

 Food, Nutrition and Health. Published privately. A popular book on the 

 application of modern nutrition studies to the personal problems of 

 those suffering from malnutrition. 



Sherman, H. C. 1926. The Chemistry of Food and Nutrition. Ed. 3, N. Y., 

 Macmillan. 



