For many years the question of the production of toxic filtrable substances by members of the paratyphoid-enteritidis group has been the basis of much discussion. Several attempts have been made to discover the true nature of these poisonous substances and their thermostability.
Savage and White,1 from their experiments, conclude that the "toxins of the Salmonella group possess a high degree of thermostability and can produce their effects after the destruction of the organisms themselves in the processes of canning food." In other words, food previously contaminated with these bacteria, even if sterilized in the process of canning, may produce food poisoning. This point of view, if substantiated, will be of decided interest to the canners of food and to government officials in America, especially since the foreign business in canned food is increasing. Reports of this phenomenon in food poisoning outbreaks in America, however, are singularly lacking, or no