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in poisonous cheese and milk products. According to this author 
it is probably not present in all specimens of poisonous cheese, and 
it is probably not the most important poison of poisonous cheese. 
Others are also of this opinion. For example, Dokkum (14) by the 
methods used by Vaughan in the isolation of tyrotoxicon obtained 
from poisonous cheese a substance similar to curare in its action, 
five milligrammes of which killed frogs in thirty minutes. For 
this poison this author proposed the name tyrotoxin to distinguish 
it from tyrotoxicon. Nothing is known regarding its chemical 
composition. Lepierre (15) isolated a base having the composition 
C 16 H 23 N 2 0 4 from poisonous cheese, which caused diarrhea in ani- 
mals when administered by the mouth. During the course of their 
own investigations, Vaughan and Novy (16) were unable to detect 
tyrotoxicon in certain samples of cheese known to have produced 
poisoning. From some of these samples they obtained a poisonous 
albumin. It gave the biuret test. It was found not to be a globulin 
nor a peptone. On the other hand, certain bacteria obtained from 
poisonous milk and cheese developed on culture media poisons which, 
according to Vaughan, are probably related to neurin. 
It has also been shown that milk and milk products may also con- 
tain a large number of bacteria each of which produces its peculiar 
toxin (16a). This, according to Novy (17), is especially the case 
with the Enteritidis group of bacteria, which by their growth do not 
curdle the milk, but render it somewhat transparent. According to 
Vaughan, the summer diarrheas of children are not due in all cases 
to a specific micro-organism, but to the poisons elaborated in milk 
by many different- bacteria. Such diseases are found almost exclu- 
sively among children that are artificially fed, and they occur chiefly 
in the hot weather, for the reason that a high temperature is essential 
to the growth and wide distribution of these toxicogenic organisms. 
To Fluegge (18)^ we are indebted for some of the most valuable con- 
tributions to our knowledge of the toxicogenic bacteria of milk, 
especially the peptonizing bacteria. By this author 12 such species 
were isolated and studied. Of these, 3 species were found to develop 
poisonous substances. Cultures of No. 1 in subcutaneous doses 
of 0.5 cubic centimeter were found to kill mice. When milk con- 
taining this organism was fed to dogs, similar disturbances set in in 
about one hour. Milk cultures of bacillus No. 3 produced diarrhea 
in puppies, followed in one case by death on the third day. The fil- 
tered culture of bacillus No. 7, after concentration to one-fifth of its 
original volume, caused death in mice and guinea pigs in six to twelve 
hours, and even the unconcentrated milk culture of this organism 
acted powerfully when fed to puppies. In market milk Fluegge fre- 
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