Edwin Le Fevre

“ The prophylaxis of ptomaine poisoning resolves itself into the prevention as far as possible of the bacterial invasion and decomposition of our foods and food products. Certain foods like chopped meats, cooked potato and milk and the milk products lend themselves most readily to the growth of microorganisms and for this reason are to be the more carefully guarded. ”

“ The so-called process of "ripening" as applied to food products is in fact a partial putrefaction in which we have as the result of bacterial action the formation of ammonia compounds and amino acids which render the food more palatable. It is therefore not a matter of surprise that we should have at times a condition of "over-ripening" with the formation of chemical compounds of a poisonous character. It is to be borne in mind that ptomaines are not found only as the result of advanced putrefaction. Bather are they the products of the earlier stages of protein decomposition. ”

“ THE subject of food poisoning is one that is commanding a constantly increasing attention on the part of the general public. A brief resume therefore of the most important facts relating to ptomaines and ptomaine poisoning together with some deductions based thereon may be of interest to all who would be informed on matters relating to their physical welfare—certainly so to those who are practical conservators of the public health.
Ptomaines are chemical compounds of an alkaloidal nature formed in protein substances during the process of putrefaction. ”

“ There is little room to doubt that many cases of acute illness are the direct result of some form of bacterial poison consumed with the food but which in isolated cases are not always recognized as such and often called by other names. ”

“ In conclusion, we must admit that well-defined cases of ptomaine poisoning are comparatively of rare occurrence when we consider the amount of food consumed and the number of consumers. They would indeed be exceedingly rare if those who are charged with the preparation and handling of our foods would always exercise the proper precautions along the lines we have indicated. ”

“ Cold, even a freezing temperature, is not fatal to bacteria, but it does decidedly retard their growth. Even at the temperature of the ordinary refrigerator (about 10° C. or 40° F.) we find that most organisms multiply very slowly and as a result putrefactive changes are much retarded. Refrigeration is therefore a necessity for the proper keeping of foods, at least during the hot season. But to be efficient the refrigerator must be properly managed. Unless it be kept clean, properly ventilated and well supplied with ice it is practically useless, in fact absolutely dangerous. ”

“ It is to be borne in mind that the so-called ptomaines are not a distinct class of chemical compounds, but differ widely both in chemical composition and physical characteristics. Indeed it may be said that they have only this in common, that they are basic and contain nitrogen. Some of them are comparatively simple and well-known organic compounds like the simple amines, others are much more rare and complex; "some are strongly alkaline and basic, others but feebly so; some are liquid, oily and volatile, others fixed and crystalline; some are very prone to change, others quite stable." ”

“ It is well to remember, however, that official regulation can extend only to our doors and to be fully effective it must be supplemented by proper management in our homes and in all places where food is consumed. ”

“ There may be fever or a subnormal temperature. Very often there is great weakness, rapid pulse and a tendency to collapse. Other symptoms which may or may not be present are vertigo, dyspnoea, convulsions, delirium and various skin eruptions. ”

“ In this respect they are to be differentiated from the toxins, which are poisons of unknown composition, formed within the bacterial cell itself and in the case of certain organisms, given off to the medium in which they grow. ”