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the view that tyrotoxicon is not the only poison in poisonous cheese I 
and milk products. According to this author it is probably not pres- 
ent 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 (15) by the methods used by 
Yaughan 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 j 
proposed the name tyrotoxin to distinguish it from tyrotoxicon. 
Nothing is known regarding its chemical composition. Lepierre (16) j 
isolated a base having the composition C16H03X2O4 from poisonous j 
cheese, which caused diarrhea in animals when administered by the i 
mouth. During the course of their own investigations, Vaughan j 
and Xovy (17) were unable to detect tyrotoxicon in certain samples 1 
of cheese known to have produced poisoning. From some of these j 
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 Yaughan, are probably 
related to neurin. 
It has also been shown that milk and milk products msLj also con- 
tain a large number of bacteria each of which produces its peculiar 
toxin (18). This, according to No’^w (19), is especially the case with 
the Enteritidis group of bacteria, which by their growth do not I 
curdle the milk, but render it somewhat transparent. According to 
Yaughan, 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 (20) 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 Xo. 1 in subcutaneous doses of 
0.5 cubic centimeter were found to kill mice. Alien milk containing 
this organism was fed to dogs similar disturbances set in in about 
one hour. Milk cultures of bacillus Xo. 3 produced diarrhea in 
puppies, followed in one case by death on the third day. The fil- 
tered culture of bacillus Xo. 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 jiuppies. In market milk Fluegge fre- 
quently found these poisonous peptonizing bacteria in practically 
