FOOD 195 



Such cases have been recorded by McFadyean* and 

 0. Williams,! and experiments made by the former showed 

 that poisonous symptoms occurred about 10 days after 

 giving decayed potatoes. Loss of muscular power and 

 inability to rise were the prominent and persistent 

 symptoms. 



Mineral poisoning through food is not common, but is 

 represented by Brine poisoning in the pig and Lead poison- 

 ing in cattle. 



Brine poisoning is due to this material being used from 

 the pickling tubs in the preparation of pig's food. The 

 brine mainly consists of common salt and nitre ; it produces 

 in excess diarrhoea, vomiting, abdominal pain, blotches on 

 the skin resembling bruises, while the tongue becomes of a 

 brilliant red colour. 



Lead poisoning is due either to metallic lead being 

 ingested during grazing, as in the vicinity of rifle butts, or 

 from the depraved appetite of cattle, cows particularly, 

 having access to paint and eating the white lead. This 

 can hardly be regarded as food poisoning, but is mentioned 

 here in dealing with the cause of lead poisoning in cattle. 



Infection of Food by Specific Germs. 



It has been clearly understood for some years that certain 

 epizootic diseases may be and commonly are spread by the 

 contamination of pastures or food with the virus from 

 diseased animals. Glanders, cattle-plague, and swine fever 

 are good examples of diseases which may easily be spread 

 in this way. But it is only recently that evidence has 

 been accumulating to show that specific diseases may be 

 imported into a country with the food supply, the best 

 example of which perhaps is anthrax. 



McFadyean I has shown that linseed cake may be con- 

 taminated with the virus of anthrax. The contamination 

 occurring on board a ship while the seed is lying in bulk, 



* Journal Boyal Agricultural' Society, vol. viii., part 1, 1897. 

 t Veterima/ry Becord, vol. xvi., No. 807. 

 I Journal of Convpa/rative Pathology, vol. xiv., part ii. 



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