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July 30, 1898


JAMA. 1898;XXXI(5):248-249. doi:10.1001/jama.1898.02450050046007

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From time to time we read in the daily press accounts of poisoning by food products, more particularly by those that are prepared in large quantities and sold in tins or canned packages. Perhaps it is just as frequent, if indeed not more so, for investigation to reveal that the really poisonous effects are due to carelessness in the preparation or in some defect of the cooking utensils and that there were no canned goods used whatever. But this fact does not do away with a certain prejudice or fear that impels the public to attribute, on the first impulse, all these accidents to the use of these products, though not apparently with the result of very greatly reducing their consumption. Ptomaines, we are aware, may be generated in fresh as well as in preserved meats, and acid can corrode cooking utensils as well as preserving tins, but it is

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