The History of Botulism
BOTULISM is an often-fatal disease affecting the nervous system of humans and other mammals. It was first recorded in Europe in 1735 and it was suspected of being associated with a German sausage. It was named after the Latin word for sausage, ''botulus.''
The disease is caused by neurotoxic proteins so poisonous that one-millionth of a gram of them can kill a man and one pint would be enough to kill everyone on earth. Several nations produced botulism toxins in the World War II as a potential bacteriological weapon, and they were said to have been test sprayed over a section of Canadian wilderness, but they were never used.
The toxin, called botulin, is produced by five known strains of a rod-shaped bacterium called Clostridium botulinum, which is common in soils worldwide and feeds on dead and decaying organic matter. The bacteria themselves are not toxic when consumed, and they are commonly consumed on fruits, vegetables and seafood.
The botulin is produced when the bacteria reproduce under special conditions, namely a low-level or absence of oxygen and low acidity. These conditions are commonly found in many canned foods, and thus food processors and home canners take special precautions to kill the bacteria and its spores on the items destined for canning. This is commonly done by using heat.
Canning did not work out so well for the the family of Edward and Delphine Hein. In 1931, the couple threw a dinner party at their farm in North Dakota. Delphine served some peas she had canned herself. Authorities said that the peas were contaminated by the botulin toxin which caused the death of 13 people, including the Heins and three of their six children.
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