JAMA. 1905;XLV(6):399-401. doi:10.1001/jama.1905.52510060035003.
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BOTULISM.  Botulism is a peculiar form of meat poisoning in which the nervous system is involved principally. From twenty-four to thirty-six hours after meals, salivation, ptosis, dilatation of the pupils and paralysis of the ocular muscles develop and death from bulbar paralysis occurs rapidly in from 25 to 30 per cent. of the cases. In the event of recovery, convalescence may extend over weeks or months. In 1895 V. Ermengem investigated a ham which had caused 50 cases of botulism, and isolated from it an anaërobic, spore forming bacillus, which produces a soluble toxin capable of causing the entire symptom-complex of the disease.1The organism possesses flagellæ, has limited motility, grows only in alkaline media, and in contrast to most pathogenic organisms prefers a relatively low temperature (18-25° C.). It is probably on account of its physiologic activity at such temperatures that it is able to produce


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