THE TYPHOCOLON BACILLI 161 



This frequently occurs in pregnancy or after labor. The colon 

 bacillus is the commonest single organism to cause pyelitis. 



The inflammations of the gall-bladder and its passages and 

 of the liver may arise either from introduction of bacilli up 

 the common bile duct, or as a part of colon bacillus septicemia. 

 The peritonitis seen after perforation of the intestines is the 

 result of many kinds of bacteria of which the colon bacillus 

 may be the most numerous. It is probable that this organism 

 alone is able to inflame the peritoneum, as it certainly can 

 produce localized and diffuse pus collections. The colon 

 bacillus is frequently the only organism found in acute 

 appendicitis. It has been found as an important factor if 

 not the sole cause in pneumonia and pleurisy. It has been 

 found to cause meningitis and endocarditis. 



No antiserum of practical value has been produced by the 

 injection of these organisms into the lower animals. On the 

 other hand, some success has been attained in establishing 

 active immunity both as a preventive and as a remedial 

 agency by injecting increasing quantities of dead bacteria. 



Diagnosis. Colon infections are diagnosticated chiefly by 

 finding the organism. They are present in the fibrinous exu- 

 date or pus, and in the blood in septicemia. We grow some of 

 this in ordinary nutrient broth or jelly, and isolate in pure 

 culture. Colon bacilli are, of course, easily obtained from the 

 stools. The agglutination or clumping test can also be used 

 in colon bacillus infections, since agglutinins are formed 

 during an attack. Pus or other bacteria-containing substance 

 should be disinfected by mixing with 5 per cent, carbolic 

 acid and allowing it to act for at least one-half hour. 



Paracolon Bacilli. These organisms resemble the Bacillus 

 coli communis so closely that only the differences need be 

 noted. They are more actively motile, they do not coagulate 

 milk but probably produce alkalinity in it; they are capable 

 of producing acid and gas in only three of the sugars. They 

 differ from the paratyphoid bacilli in their action upon 

 milk and their greater ability to ferment the carbohydrates. 

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