On micro-organisms and alkaloids which render food poisonous

Abstract

The subject of the fitness of the flesh of animals affected with contagious pleuro-pneumonia, rinderpest, foot-and-mouth disease, and other maladies resulting from blood-poisoning, I do not propose to consider at present. I have published several papers on this subject, which has also been thoroughly threshed out by Dr. Vacher, the able Medical Officer of Health for Birkenhead. These diseases are no doubt the results of the introduction of microorganisms into the system, but the variousmateries morbi of these maladies have not been clearly identified. The milk of animals affected with foot-and-mouth disease has been proved to produce illness when drank uncooked. The milk of even healthy animals often becomes the vehicle of spreading such diseases as typhoid fever, scarlet fever, and probably diphtheria. In this city a few years ago I traced the cause of the illness—fatal in six cases—of 65 persons to the use of milk supplied from a dairy, the owner of which had fever. The numerous outbreaks of disease which have been caused by the use of infected milk, and the strong evidence showing the evil results of the use of the flesh of diseased animals, are sufficient reasons to warrant the systematic and skilful examination of the food prepared or being exposed for sale. The reason for such examination is all the stronger when we consider that food is liable to be the abode of those organisms and alkaloids, the deadly nature of which I have briefly and imperfectly discussed in this addressa.