WHAT IS PTOMAINE?

Dunstan Times, Issue 3141, 30 October 1922, Page 7

WHAT IS PTOMAINE?

(By a Physician.) The tragic outbreak of "ptomaine' poisoning among a party of holidaymakers in the Highlands serves as a warning of a food danger that is most prevalent in the' summer months. The word "ptomaine" was first used by an Italian chemist to designate certain alkaloid poisons produced during the putrefaction of meat, but it has become so popularised that it is used synonymously with "food poisoning." Those cases of food poisoning where the .symptoms appear within an hour or two of taking tainted meat may be due to the presence of these poisons. "\\o now know, however, that in by far the greatest number of cases of illness traceable to food it is the so-called "food poisoning bacilli" which are responsible. It is of the greatest importance to realise that in this type of poisoning not only may the appearance of the meat be unaltered, but also that there may be nothing to arouse our suspicions either in its taste or smell. The danger seems greatest from heel or veal, and in Germany has particularly followed the use of meat from cattle ill with some septic condition. Swine flesh in one form or another s a frequent cause of poisoning, and severe attacks have followed the eating ol pork, and especially pork-pies. Preserved footfe vvrc a e\ivss which, -frequently give rise to illness. It Is interesting to note that mutton and lamb have so far not been implicated as a cause of food poisoning. In cases where the poisoning is due to putrifying meal there are usually alterations in appearance, smell, and taste. A point of interest is that not only meat may lie at fault, as a severe outbreak occurred due to eating contaminated potato salad. Another, but rare, form ol' meat poisoning, known as "botulism," or sausage) poisoning, is met with from time to time, especially in Germany and other countries where sausages and

ham are eaten in an imperfectly cooked condition. The symptoms are peculiar in that they resemble poisoning duo to belladonna, or the "deadly nightshade," including, as they do, dryness of the mouth and throat and dilation of the pupils. Fish, especially mackerel, often gives rise to poisoning, owing to the readiness with which it undergoes decomposition.

Shellfish, parieularly mussels, are dangerous. The ptomaine exists chiefly in the mussel's liver, and is found in the live organism. It occurs chiefly in those taken in sewage contaminated waters. Cooking is no protection, and dangerous or even fatal effects may follow the eating of mussels, either raw or cooked.