MEAT POISONING BACILLUS 1 77 



that this means of preventative inoculation reduced the death rate 

 in unprotected animals from 5-20 percent to 5 percent. If this 

 bacillus, and the prodigiosus bacillus are injected into naturally 

 immune animals, death will often result. 



There is a soluble toxin, anti-toxin against which appears in 

 immunized animals. The toxin may be used for prophylaxis. One 

 attack confers immunity. 



MEAT POISONING BACILLUS. 



Bacillus Botulinus. Van Ermengen. 



Bacillus of Meat Poisoning, or Botulism. (Fig. 61.) 



Morphology and Stains. This bacillus resembles thick vigorous 

 rods, 4-9;* long, and 9/1 thick, is motile, has polar spores, and 

 from four to nine peritrichous flagella. It is strangely called a 

 saprophyte, because it is incapable of growth in the body, yet its 

 toxin is highly poisonous to man and other animals. It is stained 

 by all the usual basic aniline dyes, but not by Gram's method. 



Habitat. Is found in raw meat, improperly cured hams, and in 

 sausages. It gains access to meat after the death of the animal. 



Vital Characteristics. Is an anaerobe. Its thermal death- 

 point, for a spore-bearing organism, is low, 80 C., for an hour. 

 Grows only in media that are alkaline, and is capable of growth at 

 from 18 C. to 35 C., though best below 35 C.; 6 percent of 

 chloride of soda checks growth. 



Chemical Activities. Can produce toxin (which is soluble in 

 water) at a relatively low temperature. Milk is not coagulated, 

 grape sugar is fermented, and a foul, sour odor is produced in a 

 culture. It liquefies gelatine. 



Cultures. On gelatine plate, that contains sugar, colonies are 

 produced that are coarse and prickly in appearance. The lique- 

 faction of the gelatine is slow. Bouillon is rendered turbid. The 

 cultures resemble tetanus and malignant oedema. 



Pathogenesis. Its pathogenic action is marked, but only by its 



