The "Lessons Of Botulism...But...What If?" Story

It was an ordinary day.  Reading about an outbreak of botulism about 100 years ago that was traced to canned food.  Botulism is the deadliest toxin on the planet according to many scientists.  And, one of the many ways you can come in contact with botulism is by purchasing canned foods that have been dented.  I can still remember my mother warning me to never buy anything that comes in a dented can, since I will surely die if I open the dented can and eat the product inside.  

BEWARE!

One of my jobs while working at the local Acme Super- market in the early 1960s was to remove any dented cans I see from the store's shelves and place them on a special shelf in the rear of the store.  People would actually search that shelf for items since they were reduced in price "For Quick Sale."  The canning of food began in the early 1800s in France and by the middle of the 1800s had reached America.  But, it wasn't until after the Civil War that the American consumer began accepting canned goods.  The war was responsible for exposing millions of soldiers to canned food and when the war ended they brought that taste home with them.  But, many didn't accept canned goods at first, since the long time that the food was boiled before being canned left the food mushy with an unattractive taste and texture to it.  Canned food was also hard to accept because the consumer couldn't smell and view the product before they bought it.  But, then along came industrialization and urbanization and the consumer slowly began to accept canned food.  Canners began to perfect machines that could make the cans and process the fruits and vegetables that filled the cans.  They also worked with farmers to grow crops better fit for canning.  The biggest problem with canning was spoilage.  

BEWARE!!

Canning killed existing bacteria and the vacuum seal kept bacteria from getting into the can, but nothing is totally foolproof.  Any slight dent might cause the food to spoil which could cause contamination of the contents.  In the late 1800s the canners embraced the new awareness of the microbial life that could create spoilage.  Before long they felt they had solved the problem.  Spoiled food was fairly obvious either when the can was damaged or the contents smelled or was visibly spoiled.  But, there was always the chance that bacteria wasn't harmless.  It may contain Clostridium Botulinum which is the deadliest toxin known to man and can't be detected by sight, smell or taste.  And, it thrives in oxygen-free environments such as inside a can of food.  Then in late 1919 and early 1920, the deadly botulism struck in Ohio, Michigan and New York, killing 18 people.  

BEWARE!!!

The deaths were detected in cans of black olives, a mainstay of hors d'oeuvre plates.  The deaths caused canned food to be suspect.  The canners launched an expensive research and inspection campaign.  After that olives had to be processed  for at least 40 minutes in 240 degree Fahrenheit liquid.  Scientists, canners and government officials worked together to develop new rules and laws for canning.  With all the new practices and safety regulations, even cans with dents were very unlikely to harbor botulism bacteria. But, it was those two words...very unlikely...that still led many customers to bypass the shelf with the dented cans on it at the Acme.  Today we trust canners and food processors to do the right thing in packaging, but what if...?  It was another extraordinary day in the life of an ordinary guy.  PS - I still will never buy a can that displays a dent on it.  After all those years at the Acme, I just don't want to take a chance.