[HARRISON & KENNEDY] DISCOLOURATION OF CODFISH 105 



The nomenclature was further complicated by Saccardo and 

 Berlese (9), who considered the C. bertherandi of Megnin to be identical 

 with 6". littoralis, which they state is considered by Zopf a condition 

 of Beggiatoa roseo-persicina, under which name Zopf included Clath- 

 rocystis as a zoogloea form. Farlow disagreed with Zopf's opinion 

 on the grounds of difference in colour, size and conformation. 



Layet (10) described the Coniothecium of Megnin as follows: 

 "Round spores of very pale rose colour, with granular contents, and 

 a small kernel measuring 6 to 10 micra in diameter, the largest of 

 these spores are divided into two or four equal parts, which become 

 new spores; a short mycelium, hardly discernible, in most of these 

 diminutive spores." 



Besides the poisoning mentioned by Bertherand, several other 

 cases are mentioned in the literature, of supposed toxic effect due 

 to ptomaines produced by the chromogenic organism or perhaps due 

 to a secondary agent not isolated or identified. Thus Schaumont (11) 

 in Algeria reported an outbreak in which one hundred and twenty 

 men were poisoned after a meal of spoiled fish. Berenger Feraud (12) 

 reported other cases. 



Mauriac (13) gave a brief review of cases of poisoning caused by 

 spoiled codfish, seven in number, of which the more important are 

 mentioned elsewhere. In four of the seven cases the fish did not show 

 red discolouration, but even in the cases where red colour was present 

 there were unmistakable signs of putrefaction as evidenced by a 

 putrid odour and crumbling of the flesh. The nature of the red 

 substance was investigated at Mauriac's suggestion by Carles and 

 Gayon of Bordeaux, who found on microscopic investigation of the 

 red spots that numerous organisms, and particularly micrococci were 

 present. They dissolved some of the red matter in some drops of 

 boiling water and transferred the liquid obtained to codfish broth 

 and moist pieces of cod, and after incubation at 30° to 35°C. red colour 

 developed and covered all parts exposed to the air. Finally, the 

 number of living agents was reduced to two, a bacillaria and a micro- 

 coccus, which, when mixed, invariably produced the red colour, 

 although the respective part each organism took could not be deter- 

 mined. Comment was made on the remarkable fact that these 

 organisms could live on sea salt, and develop on moist salt crystals. 



Reference is also made to investigation at the Bordeaux Medical 

 School by Layet (14), Artigalas and Ferre, who found amongst other 

 substances Sarcines (quarters of a sphere joined by a common dia- 

 meter), and who attributed the red colour to the sarcinoid elements. 



