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.

    89/136 (page 85)
    ing. Under these circumstances we can understand that in the preparation of a pudding such as that de- scribed, we have conditions altogether favorable for the development of these bacteria and the production of their poisons. Vaughan,70 in studying an outbreak of poisoning due to the eating of vanilla ice cream, also proved that the vanilla employed was harmless. The milk used for making the ice cream was fresh, and some lemon ice cream made from the same lot of milk was abso- lutely harmless. The custard mixture used for both kinds of ice cream was prepared in one lot, and then divided into two portions. One was flavored with vanilla, the other with lemon. According to the in- vestigations of Wassermann, the different behavior of the two kinds of cream is to be explained by the fact that vanillin favors the growth of anaerobic bac- teria, while lemon extract even acts as an antiseptic. In studying an outbreak of poisoning in 1895, fol- lowing the eating of ice cream, Vaughan isolated the same colon-like bacillus already mentioned in the out- break of cheese poisoning. BACTERIOLOGY In recent years paratyphoid bacilli have been demon- strated as the cause of poisoning through farinaceous puddings. As already stated, Fischer 25 pointed out the role played by milk in spreading paratyphoid in- fection. In 1904, Vagedes observed an outbreak of poisoning in Berlin, which he traced to the eating of