170 PATHOGENIC BACTERIA 



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 118), 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 enteritidis 

 of Gartner or the meat-poisoning organism. 



The disease produced by this bacterium is very 

 acute, but in some infections by members of this 

 group the disease may last 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 epi- 

 demics 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 

 disease 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 

 has seen it as the cause of a diffuse pelvic inflamma- 

 tion. When injected into animals the paracolon 

 bacilli are capable of giving rise to a fatal septicemia 

 with acute inflammations, hemorrhages, and collapse. 



