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Show Intensive Study Made of Olive Poisoning SACRAMENTO, Cal., March 10. Since report haYo come to California from the east of poison cases duo to eating olives an intensive study of the bacillus botulinus has been undertaken by medical and r.ymology experts of the University of California and Iceland Ice-land Stanford Jr. University. Professor W. V. Cruess, head of the zymology labratory of the University of California, in a recent statement hero said' "Professor Biolettl has made a. cal- culation based upon the ripe olive output out-put of California and the known number num-ber of cases of botulinus poisoning from olives and finds that one would have to eat one quart of olives dally for' 3,000 years to even havo slight chance of being poisoned. "In other words, commercially canned or bottled ripe olives are as safe as any canned food and safer than somo home canned foods. "Cheese has been responsible for a number of fatal cases of botulinus poisoning poi-soning and sausage is a frequent carrier car-rier of this poison. If we are to continue con-tinue eating at all we shall have to take a slight risk of an unexpected aud painless journey to the Great Beyond through eating food containing" tho botulinus toxin. "I feel that the present fear of canned foods exitslng in certain localities locali-ties in entirely unfounded and believe further that the use of canned olives or other fruits is no more dangerous than riding on a street car. Nevertheless, Never-theless, this fact should notprovont our taking every precaution to prevent poisoning from botulinus toxin." oo |