Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1885-09-24
A NEW POISON.

The Result of a Chemical Search Caused
by Cheese Poisoning.
It is well known that cases of severe
illness sometimes follow the eating of
cheese. In the United States and in
some parts of Germany, such instances
are of frequent occurrence. We hear
of similar cases. too. in England and,
though less often, in France. Among
American dairymen cheese that pro-
duces such effects is known as sick
cheese. Formerly this article was be-
lieved to be confined wholly to cheeses
made in small quantities on farms.
Some years ago. however, the reputa-
ton of large cheese factory in Ohio
was destroyed through the large num-
Der of cases of alarming illness arising
from eating of its product; and more
recently. cheese poisoning became so
common as to excite alarm among
dairymen. Finally. so many persons
were poisoned last year in the State of
Michigan by cheese made in one of its
largest factories, and by thoroughly
experienced maker, that it was decided
to enter upon a search for the mysteri-
Gus substance which was causing all
the trouble. This work was UNDER
taken by Prof. V. G. Vaughan, who
lately presented a report of his investi-
cation to the Michigan State Board of
Health.
The samples of cheese examined
had no peculiarities of appearance,
odor or taste by which they could be
dist nguished from those of good
cheese. Of two pieces. one poison
Gus and the other wholesome. dog
or cat would choose the good cheese.
but the Professor thinks this is due to
an acuteness of the sense of smell
not possessed by man. The animals
are not affected by eating the cheese.
Possibly if person tasted cheese.
knowing that it was poisonous he
might detect sharpness of taste
which would not ordinarily be no.
tced. But there is no certain means,
aside from chemical examination, by
which a poisonous cheese can be dis
tingushed from a wholesome one.
The most trustworthy, ready method
of examination is to press a strip of
blue htmus paper against a freshly
cut surface Of the cheese If the pa
per is Redeemed Instantly and intense
ly. the cheese may be regarded with
suspicion. When treated in this way
any green cheese will redden the
litmus paper, but ordinarily the red
dening will be produced slowly and
will be slight. If the piece of cheese
be dry it should be rubbed up with an
equal volume of water. and the paper
should then be dipped in the water.
DR.. Vaughan thinks that grocerymen
should apply this test to every fresh
cheese.
After a long and determined hunt
the Professor succeeded in isolating the
poison, which will now pass into chem
ical science under the name of tyrotox-
icon. 1t is found to be product of
imperfect putrefaction in the cheese,
and it occurs in the manufacturing vat.
for the curd itself has been known to
poison persons. Tyrotoxicou appears
in the form of needle-shaped CRYSTALS.
which are freely soluble in water. The
smallest visible fragments of a crystal
placed upon the tongue caused sharp,
singing pain, and in a few minutes
dryness and construction of the throat.
A s!lghtly larger amount produced
vomiting. nausea and diarrhea. The
isolated poison has sharp. pungent
odor, but in the cheese the taste and |
odor OF the poison are both modified |
beyond recognition. The poison is |
volatile, and even poisonous cheese
may be eaten after it is cooked.
The symptoms observed in cheese
are similar to those caused |
by tyrotoxicon. with the addition OF |
headache, double vision and marked
nervous prostration. In rare instances
he sufferer dies from collapse.-N r
SHR,