THE CHLORINE TREATMENT OF CONTAMINATED OYSTERS

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Abstract
Freshly dredged oysters were contaminated by "drinking" sea water to which B. typhosus infected feces had been added, and then transferred to chlorinated sea water, varying the amount of Cl and number of treatments. The effect was determined by estimating the number of typhoid bacilli on the shell, in the liquor, and in an emulsion of the body of the oyster. Even after 6 successive Cl treatments (10 parts per million) B. typhosus could be isolated, though in smaller numbers. Isolation was by use of differential enrichment methods. The chlorination of sea water for "drinking" of oysters is worthy of recommendation. It reduces the number of fecal pathogens but can not be relied upon to render contaminated oysters safe for consumption.

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