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September 2, 1905


JAMA. 1905;XLV(10):711-713. doi:10.1001/jama.1905.52510100045003

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BACILLUS ENTERITIDIS IN MEAT POISONING.  More or less extensive epidemics of poisoning by meats have long been known. Whereas, it was formerly thought that the intoxication was due to ptomains which were formed as an incident to putrid decomposition of meat, it is now well established that most epidemics of this character are caused by meats which are infected with bacteria which are pathogenic even when entirely freed from decomposing proteids.Botulism has already been described as a special form of meat poisoning in which nervous symptoms predominate, and it has also been emphasized that paratyphoid fever may have its source in infected meat. Before these conditions were recognized, however, Gärtner in 1888 had the opportunity of studying an epidemic caused by the meat of a cow which had been slaughtered in extremity. The symptoms differed from those of botulism or paratyphoid, as described below. He obtained from

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