FOOD POISONING DUE TO STAPHYLOCOCCI

Publisher Website
Google Scholar
Abstract
The exhaustive study of the subject of food poisoning in Great Britain by Savage and White1covered a period of several years. One hundred outbreaks were involved, incriminating such foodstuffs as cooked meats, fish, fowl, cheese, milk, cake and canned goods of various sorts. The organisms chiefly concerned were Bacillus aetrycke, to which they attribute three fourths of these cases. Next found in order of frequency was Bacillus enteritidis of Gürtner. From all evidence accumulated, as the result of a number of years' study, they have not found a single instance in which Bacillus paratyphosus B was the cause. Further, they feel that cases reported as due to B. paratyphosus B were in reality due to B. aetrycke, since all strains of paratyphoid bacilli studied came from paratyphoid fever and none possessed the irritant qualities necessary to produce the typical facies of acute food poisoning. As far as I

This publication has 0 references indexed in Scilit: