THE TYPHOCOLON BACILLI 183 



ferences need be noted. They are more actively 

 motile, they do not coagulate milk but probably pro- 

 duce 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. 

 These two groups, the paracolons and paratyphoids 

 (see page 127), are called the intermediates between 

 the true typhoids and colons. Their cultivation is 

 performed as outlined for the colon bacillus. The 

 typical species of this group is the Bacillus enter itidis 

 of Gartner or the meat-poisoning organism. 



The disease produced by this bacterium is usually 

 very acute, but in infections by some members of this 

 group the disease may last nearly as long as paratyphoid 

 fever. The bacteria are present in meat, probably 

 within the animal before slaughter. In Europe where 

 the refrigerating systems are less complete than in this 

 country, meat passes from the butcher to the consumer 

 directly, and therefore there may be epidemics when 

 infected cattle are slaughtered. 



The bacteria pass into the intestines, are absorbed 

 by their walls, and pass into the blood stream. The 

 infection gives diarrhea of the typhoid or cholera 

 type, prostration, and sometimes delirium. The dis- 

 ease is usually transmitted only by meat in the form 

 of cuts or as sausage, and these foods are unaltered in 

 color and taste by the presence of the bacteria. 



The toxin is peculiar in that it resists cooking 

 sufficient to destroy the life of the bacilli and drying 

 or smoking does not diminish its power. It is an 

 endotoxin. The bacillus may form pus, and the author 



