were instrumental in his assignment to the Hygienic Laboratory in Washington, D.C. in
1921.
Botulism
The first study (9), culminating in Charles Armstrong’s initial scientific manuscript,
“Botulism from Eating Canned Ripe Olives”, appeared December 19, 1919. The author’s
(EAB) first acquaintance with this study occurred in medical school bacteriology class in
1944 when the dynamic Professor, Dr. Alice B. Marston, described, in exquisite detail,
the lethal potential of small amounts of ingested botulinum toxin. The author’s re-
acquaintance with the study occurred while reviewing the Armstrong bibliography.
Botulism (Latin – botulus – sausage; ismos – condition) is a neuro-paralytic (nerve
involvement with paralysis) intoxication involving the central nervous system (usually
brain stem and spinal cord) caused by the toxin (poison) produced by the anaerobic
(grows without oxygen) spore-forming bacterium Clostridia botulinum. Eight different
antigenic toxins can be produced by different strains of the organism; the most common
are usually types A, B, or E. The organism is widespread in nature occurring in soils
vegetables, marine sediments and the intestinal tracts of domestic animals. Botulism
occurs most frequently from the ingestion of inadequately prepared food, less frequently
from traumatic wounds (e.g. during wartime), or uncommonly as a condition known as
infant botulism. The spores are heat resistant but the toxin is heat labile; temperatures of
80C (178F) for 30 minutes or 100C (212F) for 10 minutes render the toxin inactive.
Improperly canned commercial or home-canned foods (fruits and vegetables) cause the