POISONOUS FOODS 167 



heat treatment that the foods received, and its anaerobic 

 nature enables it to grow in the cans, which are practically 

 devoid of air. 



The toxic substance produced by this organism is of great 

 potency. As small a quantity as 0.01 cubic centimeter of 

 a glucose broth culture can produce death in a monkey or 

 rabbit when given through the mouth. The extreme tox- 

 icity of this by-product of the organism may make a food 

 dangerous before any signs of decomposition are apparent 

 to the senses. The poisonous substance is easily destroyed 

 by heat. If a canned vegetable or meat shows the slight- 

 est sign of spoilage it should not be used for food until it 

 has been heated to the boiling-point. The organism itself 

 is unable to develop in the animal body. The injury is 

 due to a preformed product which is ingested. Thorough 

 heating of foods just before use is the factor of safety 

 against organisms harmful either in themselves or because 

 of their by-products. 



