Sources
In most instances such poisoning comes from food that is preserved in some way. Very seldom do we find this poisoning in fresh foods. Such prepared foods as chopped meats, sausage, meat pies and salads, for example furnish the best sources for this poisoning. The formation period of the poison usually covers from eight to twenty-eight hours. There are two classes of food poisoning: first, food infection; second, food intoxication. Clinically, there is a great difference between them. Food infection is an acute condition in which there is nausea, vomiting, cramps, diarrhœa and fever. Food intoxication is a febrile condition characterized by nervous symptoms, paralysis and constipation.
In food infection the mortality is seldom above 1%, while in food intoxication it runs from 50% upward. The condition resulting from food intoxication is known as botulism. The statistics which are available on food poisoning would indicate that it is not very prevalent and the number of persons involved in outbreaks is comparatively small.
Many conditions in which there are gastro-intestinal symptoms might be mistaken for food poisoning. Such symptoms as nausea, cramps, vomiting or diarrhœa may be due to acute gastric indigestion, and may not be in any way associated with food poisoning.
Foods containing such poison should be thoroughly cooked so that the heat may penetrate to the very center. A temperature of 70° C. is sufficient to render the food free of the poison.