EATING AND WEIGHT CONTROL: FOOD POISONING
We used to hear a great deal about ptomaine poisoning, a diagnosis made on the incorrect theory that mysterious poisons were created by the digestion of certain foods. However, certain kinds of food poisoning do occur. They can be caused by the contamination of food at its source—for example, milk from a diseased cow, oysters from a polluted bed, or vegetables fertilized by human manure; by food that has spoilt—lobsters, for example; or by the contamination of food during its preparation.
Dysentery and typhoid fever have been spread in this last manner, perhaps by a cook who was suffering from the disease or who happened to be a carrier—that is, one of the rare individuals who can harbour and pass on a certain germ without being made ill by it himself. A baker with a sore on his hand might introduce bacteria from it into food—perhaps into cream puffs or custard pies, which make excellent breeding spots for such microbes, especially in hot weather. (See Chapter 6 for a discussion of germs.)
People who eat such food are apt to get sick, but if the condition is treated promptly, the mortality is very low. Therefore, it is important to see the doctor immediately if you suspect food poisoning. Fortunately, our public health officials do an excellent job of inspecting our water, milk, and food supplies to make certain they are safe. If you cannot be sure from its appearance whether or not food is safe to eat, smell it; usually, your nose knows. Be sure that you and anyone else who handles the food you eat observe the obvious rules of cleanliness. Do not let food stand around all day on the back of a warm stove where any germs that fall on it will flourish. If food is meant to be cooked a long time, let it cook—heat destroys germs.
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