BACILLUS ENTERITIDIS OF KLEIN 
Clean Sugar 
H5 
No. 
Weight in 
Grammes 
Culture 
Result of Inoculation 
■ 
I 
Atypical 
Not inoculated 
2 
1 
Negative 
— 
3 
Negative 
+ 
Typical 
Normal virulence 
5 
Atypical 
Not inoculated 
6 
Negative 

Every typical culture contained the characteristic bacilli. 
Enteritidis spores are not infrequently isolated from oysters and other shell- 
fish, which are either eaten raw or after cooking for so short a time that probably the 
spores survive. 
I have constantly found enteritidis spores in samples of a large sausage or saveloy 
of doubtful antecedents, which is made, cooked, and extensively sold by the pork 
butchers of this city. The saveloy is. not recooked after purchase, but should be 
eaten while fresh, which is rather fortunate, since I obtained, on making agar plates 
of two samples, from two thousand to three thousand colonies of various organisms 
per gramme of sausage. When testing for enteritidis spores two or three pieces 
about the size of a pea were taken from different parts of the interior of the saveloy. 
The number of typical and atypical milk cultures obtained from eight samples bought 
from different shops are set down below. Typical cultures only were inoculated. 
No. 
Typical 
Atypical 
Result of Inoculations 
1 
I 
Normal virulence 
2 
2 
Pathogenic 
3 
2 
I 
Pathogenic 
+ 
2 
I 
Not inoculated 
5 
2 
Not inoculated 
6 
2 
I 
Normal virulence 
7 
I 
2 
Not inoculated 
8 
2 
Non-pathogenic 
