Botulinus Toxin with Alcohol. 



305 



We assumed that this protection from botulinus poisoning 

 when alcoholic beverages are partaken might be due to the direct 

 destructive action of the ethyl alcohol on the toxin in the stomach. 

 The problem was approached experimentally. Two series of 

 three guinea pigs each of equal weight received each per os enough 

 botulinus toxin to kill them within 24 to 48 hours. Each guinea 

 pig of one of the series received 6 c.c. of 30 per cent, alcohol per os 

 immediately following the toxin. The guinea pigs of the first 

 series died within the usual time, whereas the animals which re- 

 ceived the alcohol survived and are apparently normal two weeks 

 after the experiment. 



The effect of alcohol must be ascribed solely to its direct de- 

 structive action upon botulinus toxin. This action is quite un- 

 like etherization 1 which delays the rate of absorption of botulinus 

 toxin. That alcohol destroys botulinus toxin only by direct 

 action is shown by the following experiments: Guinea pigs re- 

 ceiving botulinus toxin by the mouth die within the usual incuba- 

 tion period observed in normal controls despite the administration 

 of large amounts of alcohol subcutaneously. The same fatal re- 

 sults are seen when the toxin is given intraperitoneally and the 

 alcohol administered by the mouth. 



We are at present studying the question of the effect of stomach 

 contents as well as quantitative and time relation necessary to 

 assure the destructive action of alcohol upon toxin in the stomach. 

 W T e are also studying the question of the mechanism of this de- 

 structive action of alcohol with the view of finding satisfactory 

 substitutes for it. 



(This work is a part of the investigation of food poisoning, 

 conducted under the Direction of Dr. M. J. Rosenau, professor of 

 preventive medicine and hygiene, Harvard Medical School. The 

 investigations were made under the auspices of the Advisory 

 Committee of the National Research Council on the Toxicity of 

 Preserved Foods, and under a grant to Harvard University from 

 the National Canners Association.) 



1 J. Bronfenbrenner and H. Weiss, Proc. Soc. Exp. Biol, and Med., 1921, xxiii. 



253. 



