Bacterial food poisoning : a concise exposition of the etiology, bacteriology, pathology, symptomatology, prophylaxis, and treatment of so-called ptomaine poisoning / by Prof. Dr. A Dieudonné, Munich; tr. and ed., with additions, by Dr. Charles Frederick Bolduan.

  • Dieudonné, Adolf, 1864-1944.
Date:
1909
Catalogue details

Licence: Public Domain Mark

Credit: Bacterial food poisoning : a concise exposition of the etiology, bacteriology, pathology, symptomatology, prophylaxis, and treatment of so-called ptomaine poisoning / by Prof. Dr. A Dieudonné, Munich; tr. and ed., with additions, by Dr. Charles Frederick Bolduan. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    part of the sausage cut up by the inspector, a very virulent and toxic bacillus which proved to be identical with B. enteritidis. The same organism was isolated from the blood, intestine, and other organs of the inspector. In this outbreak an instance of direct trans- mission of the disease was encountered. The husband of a woman who had become ill after eating some of the sausage, himself became affected with the same symptoms, although he had not eaten any of the sausage. In recent years a number of observers have reported cases of epidemic meat poisoning in which bacilli were found identical with B. enteritidis, or at least closely related to that organism. The more important of these are given in Table I. (See page 30.) In the majority of these instances the infected or suspected meat was derived from diseased animals after forced slaughtering. Furthermore, it was repeat- edly found that the bacteria were present not merely in certain particular organs, but also in the entire muscular tissue, and especially in the glandular organs. It was not always possible to demonstrate the bacilli in the suspected meat, for often there was no material left to examine. However, the bacilli were isolated from the stools of the patients and from various organs in the fatal cases. In the latter, they seemed to be especially plentiful in the spleen. OCCURRENCE OF THE BACILLI IN NATURE But little is thus far known concerning the occur-