158 BACTERIOLOGICAL METHODS 'A 



quently highly contaminated with molds. It is very evident that 

 the present method of pickling fish of all kinds must be changed. 

 The method of pickling ^herring, for example, in wooden vats or 

 casks must be abandoned, as the containers are wholly unsuitable 

 from a sanitary standpoint. The Uquor from canned fish (in tin 

 cans) is frequently very highly contaminated with bacteria in 

 spite of the high salt content. The gelatin of the market requires 

 careful examination, as much of the sheet variety is not infrequently 



Ftg. so. Fio. 51. 



Fig. 50. — Bacillus lolidinus from a sugar-gelatin culture. — {Pillficld, after Kolle 

 and Wassermann.) 



Fig. si. — Bacillus enterilidis. Under this name is included a number of organ- 

 isnis of the Gaertuer group which play a very important part in meat decomposition 

 and meat poisoning. It is also Isnown as the dysentery group. The organisms are 

 actively motile, non-sporogenous, aerobic, non-liquefying and Gram negative.— 

 (Jordan after Kolle and Wassermann^) 



entirely permeated by mold and bacteria, rendering it not only 

 unfit for food for man but also unsuitable for bacteriological work. 

 The entire subject of meat poisoning is as yet not very well 

 understood. Dr. Savage states that the bacteria concerned in 

 meat poisoning may be classed under three groups: {a) the Gaertner 

 group of bacilli, {b) aerobic bacilh not belonging to the Gaertner 

 group, such as B. proteus and B. coli, and (c) Bacillus hohdiniis. 

 In the majority of cases of outbreaks of fatal food poisoning, some 



