Food poisoning / by Edwin Oakes Jordan.

  • Edwin O. Jordan
Date:
[1917]
Catalogue details

Licence: In copyright

Credit: Food poisoning / by Edwin Oakes Jordan. Source: Wellcome Collection.

    72/132 page 60
    same carcass on October 27 and 29 [five days earlier] may be accounted for either by unequal distribution of the virus, or by thorough cooking which destroyed it. Some of the infective material must, however, have escaped the roasting of the 29th, and, multiplying rapidly, have rendered the whole piece intensely toxic and infective during the five days that elapsed before the fatal Tuesday when it was finally consumed.” The animal from which the fore quarter of the beef was taken had been privately slaughtered by a local butcher. No reliable information could be obtained about the condition of the calf at, or slightly prior to, slaughter. The meat, however, was sold at so low a price that it was evidently not regarded as of prime quality. In this outbreak the agglutination reactions of the blood of the patients and the characteristics of the bacilli isolated showed the infection to be due to a typical strain of Bacillus enteritidis. An epidemic of food poisoning occurred in July, 1915, at and near Westerly, Rhode Island.1 The outbreak was characterized by the usual symptoms of acute gastro-enteritis, and followed the eating of pie which was obtained at a restaurant in Westerly. All the circumstances of the outbreak showed that a particular batch of pies was responsible. About sixty persons were made seriously ill and four died. There was no unusual taste or odor to the pies to excite suspicion. The symptoms followed the eating of various kinds of pie: custard, squash, lemon, chocolate, apple, etc., that had been made with the same pie-crust mixture. Bacillus paratyphosus B was isolated from samples of
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image