252 BACTERIA IN MILK AND MILK PRODUCTS 



the products of bacteria, but the bacteria themselves, which had then 

 taken some little time to produce their injurious effects in the 

 persons eating the food. In the present case the incubation period 

 was comparatively short, and the acuteness of the symptoms did not 

 appear to have a direct relationship to the amount of cheese eaten.* 



* For a general discussion and bibliography of this subject, see Die Mikh 

 und ihre Bedeutung fur Volkswirischaft und Volksqesundheit, Hamburg, 1903, 

 pp. 345-3.57. 



