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Streptococcus Food Poisoning

Edwin O. Jordan and William Burrows
The Journal of Infectious Diseases
Vol. 55, No. 3 (Nov. - Dec., 1934), pp. 363-367
Published by: Oxford University Press
Stable URL: http://www.jstor.org/stable/30084790
Page Count: 5
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Streptococcus Food Poisoning
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Abstract

A green-producing streptococcus freshly isolated from a cream pie epidemiological^ implicated in an outbreak of food poisoning yielded a filtrate of proved sterility which when fed to monkeys in amounts of 25 cc. caused symptoms identical with those repeatedly observed after feeding staphylococcus filtrates. An ether extract of the filtrate caused vomiting in a monkey while the ether extracted residue caused no symptoms. Tests of freshly isolated green-producing streptococci from other sources (one from an infected tooth and one from feces) also gave filtrates possessed of enterotoxic properties. Two strains of hemolytic streptococci among six tested also yielded toxic filtrates; one of the strains was isolated from the throat of a patient with scarlet fever and one from heart blood obtained at autopsy.

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