l6o BACTERIA 



either dysentery or summer diarrhoea, will, after about a week's 

 illness, agglutinate bacilli. This property is not always present, 

 and its absence does not exclude the possibility of infection. In 

 performing the reaction, both Shiga's and Flexner's type of organ- 

 ism should be used. These types probably bear the same relation 

 to each other that typhoid and paratyphoid do. 



GARTNER'S BACILLUS. 



Bacillus Enteritidis. 



Bacillus of Gartner. 



The cause of one form of meat poisoning, and closely allied to 

 the paratyphoid bacillus in its morphological characteristics. 

 It gives a classical picture of the type "paracolon." 



Morphology and Stains. This organism is a short plump 

 ovoid; is motile; has about eight flagella; does not form spores; 

 and stains well with all the common aniline dyes, but not with 

 Gram's method. It forms a slight capsule. 



Vital Resistance. It is a facultative anaerobe. It is destroyed 

 by means outlined for the colon bacillus when in culture. In 

 meat it must be subjected to prolonged heating. 



Cultures. Grows on all the common culture media. In 

 bouillon thrives well, producing gas in media containing dextrose. 

 It ferments without gas production lactose, galactose, maltose, and 

 cane sugar. Does not produce indol, which distinguishes it from 

 the colon bacillus, to which it is closely allied. In milk it reduces 

 litmus and coagulates the casein in a few days. On potato it grows 

 well, producing a yellowish shining layer. On gelatine it multiplies 

 without liquefying the medium. Superficial colonies in plates are 

 pale and gray, deep colonies yellow and spherical. 



Chemical Activities. Acid, gas and a powerful heat-resisting 

 toxin which is soluble, are found. Infected meat contains this 

 toxin, which is not destroyed by cooking. 



Pathogenesis. It is pathogenic for man, horses, cattle, and 



