A Deadly Discovery
In 1919, a wave of botulism deaths shocked America, killing 18 people across several states. The culprit? Canned black olives, a popular delicacy. This rare bacterial contamination exposed vulnerabilities in the growing canned food industry.
Industry in Crisis
As news of the botulism cases spread, consumer fear grew. The National Canners Association and California Canners League quickly formed a Botulism Commission. Their goal: investigate and create protocols to make canned food safer, especially olives.
Science and Regulation
The commission’s research led to strict guidelines, including processing olives at 240°F for at least 40 minutes. California implemented an inspection system, funded by canners but overseen by state health officials, creating a framework for food safety in America.
A New Era of Trust
The crisis catalyzed cooperation between scientists, canners, and regulators. By 1925, these practices expanded to other foods, securing consumer trust in canned goods. Today, these innovations underpin the food safety systems that Americans rely on daily.
In 1919, a deadly botulism outbreak linked to canned black olives killed 18 people across the U.S., shaking trust in canned food. This crisis forced the young canning industry to confront food safety, sparking reforms that would reshape America’s food system.🧵👇 pic.twitter.com/VLoj2vtaxj
— Detective Tiger's Stories (@TigerDetective) January 15, 2025