316 PUBLIC HEALTH BACTERIOLOGY 



prophylactic dose of antitoxic serum. In veterinary 

 practice, prophylaxis has been used with great success. 

 Search for B. Tetani in a Suspicious Wound. 



(a) Microscopic examination of films for drumstick 



shapes. 



(b) Cultivation in deep stabs in glucose media for 

 forty-eight hours. 



(c) Inoculation into mice and guinea-pigs. 



A loopful of the discharge into the root of the tail of a 

 mouse will soon give rise to characteristic symptoms if 

 B. tetani be present. From cultures Kitasato uses splinters 

 of wood dipped in same, then heated to 8o C. for i hour, 

 which kills all non-sporing organisms and destroys any 

 toxin developed. A splinter is introduced subcutaneously, 

 and if death results it is from the spores which it carries. 



Bacillus Botulinus. Found in "meat-poisoning" 

 by raw ham by van Ermengem in 1896. The symptoms 

 of the illness resembled those following sausage (botulus) 

 poisoning, frequently met with in Germany from the 

 ingestion of raw sausage. The symptoms follow at the 

 earliest in twelve to twenty-four hours after the eating 

 of the food. They are due to the action of a soluble toxin 

 on the medullary centres, causing dysphagia, salivation, 

 dilated pupils, and respiratory and cardiac distress. Fever 

 is usually absent and consciousness is retained. 



B. botulinus is a large bacillus 4 to 9 micra long x 0-9 to 

 1-2 micron thick, with rounded ends. It is slightly motile, 

 and has four to eight peritrichal flagella. It forms oval 

 spores at one end, rather thicker than the bacilli, and these 

 show slight resistance (1 hour at 8o C). Strict anaerobe ; 

 liquefies gelatin ; Gram-positive. 



Cultures. Characteristic growth on glucose-gelatin 

 plates : round, yellowish, transparent colonies, composed 

 of coarse granules which (under a low power) show a 

 streaming movement, especially at the periphery. Forms 

 gas in glucose, but not in lactose nor sucrose. Milk is not 

 coagulated. All cultures have a sour odour. The toxin is 

 closely related in its action to the toxins of diphtheria and 

 tetanus. The bacilli do not seem to multiply in the body, 

 but the toxin is absorbed from the alimentary canal and 

 produces the symptoms. The infected ham or sausage 



