BOTULISM 



enteritidis of Gartner. The spores are at the end and are not very 

 resistant; a temperature of 8oC. often killing them. 



FIG. 22. Bacillus of botulism. (Kolle and Wassermann.) 



In botulism the meat becomes infected after the animal has been slaughtered; 

 in Gartner meat poisoning the cow meat was infected at the time of slaughter it 

 was from a sick animal. Thorough cooking of the meat protects against botulism 

 but not certainly against Gartner meat poisoning. 



FIG. 23. Symptomatic anthrax (Rauschbrand) bacilli showing spores. (Kolle 



and W assermann.) 



There are dysphagia, paralysis of eye-muscles, and cardiac and respiratory 

 symptoms (medulla). The symptoms are due to the elaboration of a soluble toxin 

 of the same nature as that of diphtheria and tetanus. There is no fever and con- 

 sciousness is preserved. 



