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September 1919

OBSERVATIONS ON THE TOXIC PROPERTIES OF HEATED AND DECOMPOSED MILK AND OF MILK CULTURES OF BACTERIUM WELCHII (BACILLUS AEROGENES CAPSULATUS)

Author Affiliations

BALTIMORE
From the Department of Bacteriology, School of Hygiene and Public Health, Johns Hopkins University.

Am J Dis Child. 1919;18(3):199-206. doi:10.1001/archpedi.1919.04110330049007
Abstract

It has been previously shown by Ford and Pryor1 that milk heated to temperatures of from 80 to 85 C. for from twenty to thirty minutes undergoes a violent fermentation with the production of acids and the evolutions of gas when incubated at 37 C. This change is due primarily to the constant presence in Baltimore milk of the spores of the gas bacillus (Bacterium Welchii), but in addition to this organism other spore bearing anaerobes and a great variety of spore bearing aerobes are also present in milk thus treated. The anaerobes in market milk were described several years ago by H. R. Brown2 working in the laboratory of Prof. Theobald Smith at Harvard Medical School, and recently the aerobic spore bearing bacteria present in milk were investigated by Lawrence and Ford.3 In the further study of the fundamental changes which may take place in pasteurized

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