(3) 19 hrs. 30 min. at 27° C 



TTuscles softsned, sliffht odor of putrefaction. pK 6.2. 

 Seven nice (body vseight 15 f;r) vuere fed muscle tissue 

 (2.6 gr, 2,3 gr, 1.8 gr, 1.8 gr, 1.7 gr, 1.6 gr, 1.0 gr). 

 One developed diarrhsa, no other ill effects were observed. 



III. Species - akadokutarumi, Lut.lanus vaigiensis 

 Time caught - August 26 at 0910 



(1) Tested at 1118 



Tliiscles soft, pR 6.6. Blood (0,5 gr, 0.3 gr, 0.3 gr), 

 liver (0.5 gr, 0.5 gr, 0,4 gr), raw muscle tissue (0.9 gr, 

 0.2 gr, 0.2 gr), and cooked muscle tissue (2.7, 2.7, 2,0) 

 were each fed to three mice (15 gr). No ill effects were 

 seen. 



(2) Tested at 1938 



Tfuscles soft, slight odor. !law muscle tissue (2;4 gr, 

 1.8 gr. 1.8 gr) and cooked muscle tissue (5.0 gr, 4,7 gr, 

 4.4 gr) were each fed to three mice (15 gr). No ill 

 effects. 



The above are the results of the experiments. In all experiments 

 with mice, no symptoms of poisoning were found, regardless of the degree 

 of freshness of the fish. In each experiment with cats the cooked test 

 material was regurgitated, but the raw flesh was eaten without ill effects. 

 However, at the time of these experiments, we did not have sufficient 

 background knowledge of the effects produced by fish poisoning and did not 

 suspect that it might give rise to sensory impairment, and so unfortu- 

 nately we did not test to detennine the presence of such impairment. It 

 is also to be regretted that the species used w§re not strongly toxic ones. 

 It can be said, nevertheless, that none of the animals died as they did 

 in some later experiments, and that the poison therefore does not result 

 from deconposition. 



An examination of examples of fish poisoning in humans shows that of 

 11 cases reported at Saipan, two occurred about two hours after the fish 

 were caught, one about three hours after, and the other eif^ht within one 

 hour of the time of capture. Two cases reported from the I.!arshalls both 

 occurred directly after the fish were taken. The species were do kuhj- 

 raaji, dokufued^ i^ dokuutsubo , akaganmo , and dokukamasu. (For the 

 Japanese common names, see the following chapter^ 

 [Page 24] 



In regard to the freshness of market fish, it is necessary to con- 

 sider the fish supply situation in the area studied. Ordinarily, early 

 in the morning a fleet of canoes goes to the nearby outer reef where they 

 operate driving-in nets ( olkomiamij j returning around noon or in the 

 evening. The catch is immediately sold at a maricet near the beach or at 

 the fishermen's homes. Fish brought in around noon are eaten at the noon 

 meal while those brought in late in the afternoon are used for the evening 

 meal, Tfhere there are proper facilities, any remaining fish are made into 

 fishcake [ka maboko or q h^ktiwJ , Fish are never held overnight for sale 



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