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Show THOUSANDS DIE OF PTOIINEPOISOIG Correspondent of Tribune Warns Consumers About Exposed Tinned Food Products. It Li. Harris, a well-known publicist of Now York, writes to Tho Tribune a brief note concerning Mio perils of ptomaine pto-maine poisoning. Mr. Harris calls attention atten-tion to the fact that an appalling number of persons dlo every year as tho result of eating poisonous food products. Ho sounds a Mmcly warning In regard to using us-ing tinned food productu that have been permitted to remain In their containers and oxposcd. Mr. Harris' letter follows: J To tho Editor, The Tribuno, Salt Lake City. Utah. Sir: An article In your Issuo of November 2S giveB an account of Joseph Jo-seph T. Young being afflicted with ptomaine poisoning. I believe no better work can bo done by tho press than lo warn tho public or the danger existing from partaking of food3 not properly preserved, and the necessity of utilizing canned goods aa soon as possible aftor opening open-ing tho can. ticlentlllo experiments havo determined deter-mined time and time again that numerous nu-merous artlclea of food when not kept lu an hygienic condition readily deteriorate de-teriorate so as to becomo poisonous substances. The formation of ptomaino generally, gener-ally, although not always, accompanies accom-panies putrefaction: therefore, great caro should be taken that meat, llsli. fowl, oysters, canned goods, etc., aro eaten only when they are lit good con- . dllloit. II In not economy lo partako" of foods when putrofactlon has com menced. Food can be kept In an Iryglcnlc condition either by heat or refrigeration refrigera-tion by tho exclusion of air. or by the application of substances which on account of their antiseptic proper- -tics prevent tho growth of poisonous germs. Statistic show that since the, enactment en-actment of tho pure food law thero have been 34.341 cases of ptomaine poisoning. 1423 of which wer; fatal. It la certainly distressing to think of this x-aat number of persorm becoming 111 and of so many innocent lives- lost merely because food products are not preserved so ne to keep them In nn hyidcnVc condition until consumed. Such distressing conditions will continue con-tinue to prevail as long ns consumers consum-ers do not heed the warning of tho danger existing In consumlne foods not kopt In nn hygienic condition. Yours very truly, H. TJ. HARRIS. |