There’s food poisoning, and then there’s food poisoning. Sure, you can experience an upset tummy from past-its-prime mayo or a bad egg, but the fact that the Germans of all people have a word that translates as “sausage poisoning” should indicate that not all food spoils the same way.
Known in the medical world as allantiasis, Wurstvergiftung occurs when sausages have been prepared in less-than-ideal conditions. Bacteria becomes sealed in the sausage’s casing and multiplies, producing botulism just like it would in canned food. Rampant sausage poisoning during the Napoleonic Wars led to the discovery of the toxin we now avoid like the plague today.
Use today’s Word of the Day (in good health): 10 German Sausages to Know and Love