MM Ti Kl \l. DIGESTION IN THE lvi I - I IM. 



same class, like epinephrine, have the property of raising the blood p 

 sure. In larger doses, Berious aervons symptoms and a condition of pro- 

 found collapse are produced. These observations have led several in 

 tigators to believe thai the persistenl occurrence of bacterial f< 

 tation and the absorption of the resulting decomposition products of 

 protein into the blood ultimately cause arteriosclerosis and the other symp- 

 toms that accompany senescence. It is difficull at the presenl time to 

 know how much of lliis one oughl to believe, although it can not be 

 doubted thai putrefaction lias an unfavorable action «>n the arter 

 and that an excessive degree of it causes the Bymptoms of ptomaine 

 poisoning. 



If the ptomaines have formed in the food before it is eaten, the symp- 

 toms develop in from one to five hours after the meal, but if the decomposi- 

 tion occurs in the intesl ine on account of bacteria that are taken at the same 

 time as the food, the ptomaines may not have developed sufficiently to 

 cause symptoms until from twelve to forty-eight hours; sometimes, 1 ■ 

 ever, they develop in an hour or so. Prominent among the symptoms is 

 usually diarrhea, which develops for the purpose of getting rid of the 

 offending bacteria and ptomaines. 



Actual infection of food with bacteria of the paratyphoid-enteritidis 

 type is much more common than poisoning by substanc( s [ptomaines) that 

 have been generated in food before it is taken {Jordan 17 ). Meat, milk 

 and other protein foods are usually the carriers of the bacilli, and in mosl 

 of the accurately recorded cases the meat or milk was found to 1"' 

 derived from animals suffering from enteritis or some other infection. 

 Sometimes, however, perfectly good food may become infected by 

 handling. Although the Bymptoms are usually acute, they may 

 simulate those of typhoid irvw. and the effects of the attack may linger 

 for weeks or montl 



Bon i. ism 



The commonest type of poisoning by substances actually present in the 

 food is that known as botulism. In this the gastrointestinal Bymptoms 

 are nnt pronounced, indeed, paralysis of the intestinal tract with con- 

 stipation is the rule, bu1 those affecting the nervous system, du ness, 



diplopia and other visual (list nrliances, with difficulty in BWallowing, 

 arc very prominent. The temperature and pulse are usually normal. 



In practically all of the reported cases of botulism, the Bource of infection 

 has been food which after having been subjected to some preliminary ti 

 ment, Buch as smoking, pickling, or canning, had been allowed to stand 

 for Borne time and then eaten withoul cooking. The Bacillus botulinus, 

 which is responsible for the production of the p 



