322. Raw Oysters As A Source Of Disease

There is no doubt but that at least one epidemic of typhoid has been caused by infectious material contained in uncooked oysters. Reference is made to twenty-five cases of typhoid fever among the students of Wesleyan University, Middletown, Conn., in the fall of 1894. It was shown that these oysters were "fattened" near the mouths of sewers, one of which led from a private house where two cases of typhoid had occurred. It is necessary to conclude that when oysters are placed near the mouths of sewers they are a menace to human health when eaten raw. But there is danger of unduly magnifying this danger, for most oysters are not subject to such contamination, and the widespread use of raw oysters does not seem to be attended with bad results. At the same time, it is possible that the sporadic cases of typhoid fever, which so frequently occur, may be explained through the conveyance of infectious material in oysters. It is rational to demand, therefore, that no oysters shall be grown near the mouths of sewers.

323. Conveyance Of Infectious Diseases By Fruits And Vegetables

The chances of the contamination of fruit and vegetables with infectious material are not very remote. In the first place market gardeners who use a city supply of animal manure in contact with small fruits and vegetables are not unlikely to market a contaminated product. Moreover, the vegetables and fruits displayed on the streets and even in shops, in a majority of instances, are swarming with flies. When it is realized that these flies may have walked over cesspool deposits and are thus conveying infectious germs on their feet, as flies are known to do, confidence in such exposed food materials is shaken. These facts should lead the housewife to patronize groceries where the commodities are kept shielded from flies, and to give all fruits and vegetables a thorough cleansing before they are eaten, especially if they are to be eaten in the uncooked state.

324. Cooking As A Safeguard Against Disease

From the foregoing statements it is easy to see that there are good reasons outside the matter of palatableness for thoroughly cooking meats and vegetables. The eating in a raw state of vegetables and fruits raised in the home garden, and such fruits as oranges and bananas from which the skin is removed, is generally not attended with danger.

326. Toxic Effect Of Fermented Meats And Milk Products

Numerous instances are on record where serious and sometimes dangerous or. even fatal illnesses have resulted from eating poultry, cheese, and ice cream. These are explained by the general statement that toxic compounds have developed in these materials through some form of fermentation, compounds that produce a severe reaction on the digestive tract and result in vomiting and diarrhea. Neither these fermentations nor their products are well understood. The practical fact for the producer and consumer to consider is that 'fresh products and those that have been produced and held under proper conditions of cleanliness and temperature do not become dangerous to human health. The question has been raised whether poultry and other materials that have been held in cold storage for a long time are a menace to health. Certainly immense quantities of foods so treated have been eaten during the past ten years, and very little evidence of dangerous quality has been obtained. It is conceivable that when the conditions of storage, such as temperature regulation, are bad, an unhealthy and even dangerous product might result.