The still widespread belief that food poisoning of the sort attributable to bacterial products taken in with the food is associated almost exclusively with animal products seems to demand correction, particularly at present. A warning of the unsuspected danger of poisoning from canned vegetables at a time when the food conservation propaganda has led to the preservation of foods of all kinds in thousands of homes in anticipation of the winter's needs has been uttered by Dickson1 in a recent issue of The Journal. He asserts, on the basis of an investigation conducted at the Stanford University School of Medicine, that the frequency with which food poisoning is caused by the presence of the toxin of the Bacillus botulinus is probably very much greater in this country than has been generally believed.
This kind of food poisoning has most inaptly been termed botulism, in recognition of the assumption that
HOME-CANNED FOODS AND BOTULISM. JAMA. 1917;LXIX(15):1262. doi:10.1001/jama.1917.02590420054012