London's Pulse: Medical Officer of Health reports 1848-1972

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Stoke Newington 1906

[Report of the Medical Officer of Health for Stoke Newington, The Metropolitan Borough]

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49
of course, tinned articles, but the quantity is very small, even when
regard is had to the size of the Borough.
With canned goods it is impossible, without opening and
examining the contents, to say whether they are unwholesome or not,
except when putrefaction has set in. This is indicated by the tins
becoming "blown," and bulging outwards with the pressure of the
gas liberated by decomposition, and emitting a drumlike sound when
struck. It is, however, by no means easy to check the sale of what
might have been diseased food prior to canning, or of food to which
harmful amounts of chemical preservative have been added, without
opening and examining a portion of each consignment. It is perfectly
certain that no system of inspecting the contents of tins can approach
in its efficacy and importance a close and scrupulous inspection of the
carcase and offal of the animal at the time of slaughter, for many
diseased and harmful conditions of meat are not to be detected in
the parts which are offered for sale as human food; the evidenoe of
disease being confined to certain internal organs which are not used
for consumption.
On the other hand, it may be said that the process of canning,
involving as it does the subjection of the contents to temperatures
exceeding the boiling point of water for some two hours or more, is
sufficient, when properly performed, to kill any harmful germs which
may accompany diseased conditions. Once these germs are destroyed,
the contents would only be subject to the effects of the germs of
putrefaction, and if these developed, its presence would be betrayed
by the "blown" tins, or, failing that, the contents would be palpably
and unmistakably unwholesome to the consumer. I think, therefore,
that in the matter of canned articles of food, the question of the risk
of tuberculosis infection could not be seriously entertained. But
there is a rare condition to which canned meats are liable, which
results in the development of poisonous bodies, commonly called
"toxines," and the contents of the cans in these cases appear to be
perfectly wholesome. Occasionally people are poisoned in this way,
and fatal consequences have resulted.
D