456 BACILLUS BOTULINUS 



QUESTIONS. 



1. Discuss the bacterial contents in meat from healthy animals. 



2. Under what circumstances are bacteria found in the vessels in the interior 

 of the meat of food animals ? 



3. May such bacteria containing meat be dangerous after cooking? 



4. Who discovered the first meat poison organism? 



5. Describe its morphology. 



6. Describe its cultural characteristics. 



7. Differentiate between the cultural features of Bacillus enteritidis and 

 Bacillus coli. 



8. What symptoms does the Bacillus enteritidis cause in man if ingested 

 with infected meat? 



9. What is the behavior of the blood serum of persons suffering from Bacillus 

 enteritidis infection toward this organism? 



10. How does a typhoid-immune serum of very high value behave toward 

 the Bacillus typhosus and the Bacillus enteritidis? 



11. What is the Bacillus fecalis alkaligenes? 



12. What methods have been recommended to detect the infection of meat 

 with the Bacillus enteritidis? 



13. What is botulismus, or allantiasis? 



14. What is ichthyosismus ? 



15. Can botulismus be contracted from well-cooked articles of food? If not, 

 Why not? 



16. What are the symptoms of botulismus in man? 



17. Describe the morphologic properties of the Bacillus botulinus. 



18. Describe its cultural characteristics on glucose gelatin plates. 



19. Describe the spores and discuss their resistance. 



20. What is the optimum temperature of the Bacillus botulinus? 



21. Describe its pathogenic properties toward laboratory animals. 



22. What is meant by a pathogenic or toxigenic saprophyte? 



23. Discuss the resistance of the botulinus toxin. 



24. What are its features of similarity with the tetanus toxin? 



25. What measures does Van Ermengem recommend to prevent botulismus ? 



