Cheese Poisoning

Pacific Press Publishing Association · Mountain View, California · Nov 19, 1912

FromSigns of the Times, Vol. 39, No. 45.

Dr. W. B. Evans, of Aberdeen, Scotland, declares that there is great danger from cheese poisoning, especially in what is called "ripe" cheese, or cheese which has begun to decay, and mentions seven different cases of poisoning which had come under his observation. These seven cases all seem to have come from eating the same cheese. He examined the cheese itself, which smelled rather strong, and had a somewhat crumbly appearance, but was not discolored or offensive, and declared that there was nothing about it to warn purveyor or purchaser that it was poison. The London Lancet suggests that the ptomain of the cheese, or tyrotoxicon, is the poison that produced the troubles. Care should be taken in the use of such food. There are some kinds and forms of cheese that are not fit to eat under any circumstances, and by this we do not mean Limburger, which many will not eat, but which however is much more wholesome than some other kinds of cheese.