The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1885-07-30

Abstract OF . Paper ON Poisonous Cheese
Head by Professor ". G. Vaughan, M. d..
Hh- n

Abstract OF = Paper ON Poisonous Choose
Read by Professor ". G. Vaughan, M. De-
Pm. ID.
At the last meeting of the Michigan State
Board OF Health, DR.. Vaughan presented
report Of his investigations on poisonous
cheese. 1t is we'll known that cases of Sc
we're illness follow the eating of some
cheese. Such instances are OF frequent
occurrence in the North German countries
and in the United States. In England
they are less freopantly observed; while in
Franco, where much cheese is made and
eaten, these cases are said to occur very
rarely. !. few years ago, the reputation Of
a large cheese factory in Northern Ohio
was destroyed by to great number of
cases OF alarming illness arising from eat
ing its cheese. Dair, men know this cheese
as sick" cheese.
KINDS OF CHEESE THAT ARE POISONOUS.
A German author says: The numerous
kinds of soft cheese, PREF ared in small
families, or on small farms, ars generally
the cause of the symptoms; while it is
quite exceptional to hear of symptoms aiis-
ing from the use of cheese prepared in
large quantities. Some two years ago q
family in Alpena, Mich, was poisoned by
eating of cottage cheese; but the cheese.
which poisoned so many in this State last
year was made at one Of the largest facto-
ries in the State, and by thoroughly ex-
perienced cheese maker. The old foul
smelling cheese. such as Limburger and
Schweitzer, have never been known to be
poisonous.
EFFECTS OF THE CHEESE.
The symptoms produced by sick
cheese, as reported by German and Ameri-
can physicians, agree quite closely, and are
rs follows: Dryness of the mouth and
throat with a sense of construction, nausea,
vomiting, diarrhea, headache, sometimes
double vision, and marked nervous pros
tration. In rare instances the sufferer dies
from collapse. AS a rule, recovery occurs
in few hours, or at most after a few days.
The symptoms Of cheese poisoning and
those of sausage, canned meats, and fish
poisoning are very similar, though death
results more frequently from the others
mentioned than from cheese poisoning.
APPEARANCE OF THE CHEESE.
The samples of cheese examined had no
peculiarities of appearance, odor, or taste,
by which it could be distinguished from
good cheese. 1t is true that if two pieces
of cheese-one poisonous and the other
wholesome-were offered to dog or cat,
the animal would select the good cheese;
but this was probably due to an acuteness
animal and not belonging to man. Indeed,
if person tasted cheese, knowing that
it was poisonous. he might detect a sharp
ness OF taste which would not ordinarily
be noticed
RECOGNIZING POISONOUS CHEESE.
There is no certain means, aside from
chemical examination, by which poison
Gus cheese can be distinguished from a
wholesome one. The most reliable ready
method is probIbly that proposed by DR..
Vaughan year ago. and 1t is as follows:
Press small strip of blue litmus paper
(which can be obtained at any drug sNore)
against freshly cut surface of the cheese.
if the paper is Redeemed instantly and in
tensely, the cheese may be regarded with
suspicion. When treated in this way any
green cheese will redden the litmus paper,
but ordinarily the reddening will be pro-
duced slowly and will be slight. If the
piece of cheese be dry, small bit should
be rubbed up with an equal volume of
water, and the paper should then be dipped
in the water. DR.. Vaughan does not regard
the above test as free from error, but as
the most reliable ready means now known.
Every groceryman should apply this test to
each fresh cheese which he cuts. The
depth of the reddening Of the paper may
be compared with that produced by cheese
which is known to be wholesome.
EFFECTS ON THE LOWER ANIMALS.
Dogs and CATS at least, are not affected
by eating poisonous cheese. This is prob
ably due to the fact that they do not get
enough of the poison from the amount of
cheese which they eat. The pure isolated
poison in sufficient doses would undoubt-
edly produce upon tire lower animals
effects similar to those produced on man.
NATURE OF THE POISON.
DR.. Vaughan has succeeded in isolating
the poison, to which he has given the name
Tyrotoxicon (from two Greek words, which
mean cheese and poison). 1t is product
of slight putrefaction in the cheese which
probably occurs in the vat, as the curd has
been known to poison person. BY this
slight putrefaction, or excessive fermen-
tation as it may be called, q large amount of
butyric acid is formed, and this in the pres
ence of the casein of the cheese is capable
of developing a poison. Different samples
of poisonous cheese contain different
amounts of the poison. The same weight
of cheese from one cake furnished three
times as much poison as that from another
cake. The poison was obtained in long,
needle shaped crystals. which are freely
soluble in water, chloroform. alcohol, and
ether. The smallest visible fragment of q
crystal placed upon the end of the tongue
causes sharp. singing pain at the point Of
application, and in few minutes, dryness
and construction of the throat. A slightly
larger amount produced nausea, vomiting
and diarrhea. The poison is volatile at the
temperature of boiling water, and for this rea-
son even poisonous cheese may be eaten with
impunity after being cooked. The sub
stance has also marked pungent odor,
III 4k,.Ctr oh fl.ar obi atr, p
ficient of the volatile poison to produce
dryness of the throat. This is true, how
ever, only of the isolated poison. In the
cheese the taste and odor of the poison
are both modified to such an extent that
they would not be recognized, as has al
ready been stated.
The first step in the study of cheese
poisoning has now been taken. by finding
out what the poison is. Efforts will be
made to ascertain the means FOR prevent
ing its formation.