BACTERIAL POISONS 11 



products of specific bacteria, not putrefactive, growing in meat after slaughter, 

 (2) Products of specific bacteria infecting the tissues of food-animals before 

 slaughter. To these should be added: (3) Toxins of higher plants (phyto- 

 ioxins), in which class would be placed ricin, a product of the castor-oil plant, 

 abrin of the Jequirity plant, crotin of the croton, and rohin from the black 

 locust. 



This belongs to the first group and is caused by the Bacillus 

 Botulism. bottdinus, which contaminates ham, sausage, and fish, and is so 

 poisonous that it frequently is the cause of death in the person 

 using the affected meat or fish. Rabbits, guinea pigs, and cats are very sensi- 

 tive to the poison and die when given the fluid culture, rabbits succumbing in 

 36-48 hours after injection of 0.0003-0.001 c. c. Proteus vulgaris, growing in 

 pork and beef sausage produces a similar poisoning. 



Symptoms. "Epigastric discomfort, belching nausea, vomitmg, gripes, diar- 

 rhoea followed by constipation;" nervous symptoms appear in a few days; these 

 are dilated pupils, paralysis of the tongue and pharynx, loss of voice; death 

 may follow delirium and coma, or, after some time, recovery may take place. 



Poisoning from this cause manifests itself within a half hour occasionally, 

 generally within twenty-four hours, although it may be delayed a week. 



The toxins of the second class come from pathogenic bacteria and are due 



to their growth in living animals. The meat and milk from animals that have 



had septicaemia or pyaemia may cause such symptoms as headache, vomiting, 



profuse diarrhoea, gripes, chills and fever, the usual symptoms of these diseases. 



In some of the European countries, and occasionally in the 



Maidismus or United States, there occurs a disease known as Maidismus or 



Pellagra. Pellagra. It is common in Northern Italy and Bessarabia and 



appears at times in France, Portugal, Spain, Roumania, and 



Wallachia. 



Etiology. The disease results from the exclusive use of bread made from 

 spoiled maize or Indian corn. It is caused by an unknown toxic substance, 

 partly basic in its nature, called pellagrocein. When maize is kept in a moist 

 place, this poison is likely to develop, probably through the presence of organ- 

 isms, possibly bacteria or moulds. 



Symptoms. The disease produces debility, reddening and swelling of the 

 skin, an antipathy to food, profuse diarrhoea, delirium and raving mania, 

 ataxic walk, spasms and contractions, debility of muscles, and paraplegia. Sui- 

 cide is not infrequent. In chronic cases, the central nervous system, the skin 

 and digestive tract become the seat of this disease. 



Postmortem. The intestines show multiple small ulcers and extensive 

 catarrh. The posterior column and motor area of the lateral tract of the 

 spinal cord show a diseased condition. 



Treatment. Change of diet. Use wheat or rye bread or if maize is used 

 it should be thoroughly dried. 



A large percentage of cases prove fatal. 



