248 The Bacteriology of Foods 



disturbances, and, in case of death, by fatty degenerations in the 

 organs and minute interstitial hemorrhages. 



3. Fish-poisoning (Ichthyotoxism) sometimes follows the con- 

 sumption of canned and presumably spoiled fish, sometimes the 

 consumption of diseased fish. It is not known whether it depends 

 upon ptomains or upon toxicogenic germs, though probably the 

 latter, as Silber has isolated a Bacillus piscicidus that is highly 

 toxicogenic. 



4. Mussel-poisoning (Mytilotoxism) depends partly upon irri- 

 tating and nervous poisons in the mussel substance, in part upon 

 toxicogenic germs that they harbor. 



5. Canned Goods. Improperly preserved canned goods not in- 

 frequently spoil because of the growth of bacteria, but the occur- 

 rence of gas-formation, acidity, insipidity, etc., causes rejection of 

 the product, and but few cases of supposed poisoning from canned 

 goods can be authenticated. 



