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(d) Streptococci; (e) Bacillus Proteus. The identification of other organisms
was not practicable owing to the difficulties associated with the presence of
the 'Swarmer' bacillus proteus. The fact, however, that such organisms as
bacillus coli and pneumococci were identified as being present in such very
large numbers makes it quite possible that a definite pathological entity may
also have been present. The cultures, as obtained, make it certain that these
specimens were bad and not fit for human consumption, and the facts would
appear to show that contamination either by animal or human means has
been severe."
(b) Three adults had pork sausages for lunch about 1 p.m. About midnight
all three were suffering from diarrhoea and vomiting. One sausage was examined
by the bacteriologist who reported as follows:—
"Portions of the skin and contents were each cultured. The cultures
were aerobic and anaerobic and also with brilliant green as a restrainer. A
profuse growth resulted from all methods of culture. Those from the aerobic
and brilliant green were sub-cultivated on to plates and yielded a growth of :
(a) Pneumococci; (b) Bacillus subtilis; (c) Coliform baccilli. The anaerobic
culture did not appear to yield any definite organisms than those found with
aerobic. The brilliant green culture in addition showed the presence of a
non-lactose fermenting form of coliform bacillus.
The latter organism was put up on carbohydrate media and at the commencement
only fermented glucose, it was also sluggishly motile. Agglutination
tests were made in an attempt to identify this organism, the emulsions used
being those of Bacillus Dysenteriae (Shiga and Sonne), Typhoid and Salmonella
group. No agglutination of any kind occurred as a result of these tests. Through
leaving the carbohydrate test for a further period acid production occurred
in lactose and mannite in addition to glucose, but without any gas formation.
These findings indicate that the organism was bacillus coli anaerogenes.
The organisms thus identified as being present both in the skin and the
interior of the sausage were: (a) Pneumococci; (b) Bacillus subtilis; (c)
Bacillus coli ; (d) Bacillus coli anaerogenes.
None of these organisms identified should normally be pathogenic. The
fact that so many were obtained and the large numbers present of each, indicate
that: (1) Contamination must have occurred, and (2) that the cooking was
probably insufficient."
(c) A man aged 27 was diagnosed as suffering from Enteritis, but later was
formally notified as suffering from food poisoning. After bacteriological examination
of a stool had been made the bacteriologist reported as follows:—
"Rather a liquid stool. Direct cultures yielded a growth of: (a) Bacillus
Coli; (b) Streptococcus Faecalis.
Cultures using brilliant green as a restrainer, yielded a growth of: (a)
Bacillus Coli; (b) Non-lactose fermenting coliform bacillus.