The midland journal. (Rising Sun, Md.) 1885-1947, 1885-11-20
= NEW POISON DISCO anxD.

IL 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 cnses too. in England and,
though less often, in France. Among
American dairymen cheese which pro-
duces such effects is known MS 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 number
OF cases of alarming illness arising from
eating of its product; aud more recently,
cheese poisoning became so common as
to excite alarm among dairymen. Fin
ally, so many persons were poisoned in
the State of Michigan by cheese made
in one of its largest factories and by O
thoroughly experienced maker, that it
was decided to enter upon o search for
the mysterious substance which was
causing all the trouble. This work was
undertaken by Prof. V. G. Vaughan,
who lately presented report of his
Investigation 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 distin-
guished from those of good cheese. Of
two pieces, one poisonous 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 q
cheese knowing that it was poisonous
he might detect n sharpness of taste
which would not ordinarily be noticed.
But there is no certain means, aside
from chemical examinati ton, by which
poisonous cheese can be distinguished
from wholesome one. The most trust
worthy, ready method of examination is
to press o slip of blue litmus paper
against q freshly-cut surface of the
cheese. If the paper is Redeemed
instantly and intensely, the cheese may
be regarded with suspicion. When
treated in this way any green cheese
will redden tise litmus paper, but ordin-
arlly the reldening 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 be dipped in the water.
Dr. Vaughan thinks that grocerymen
shonld apply this test to every fresh
cheese.
After n long and determined hunt the
Professor succeeded in isolating the
poison, which will now pass into chem
ical science under the name of tyrotoxi-
con. 1t is found to be product of
putreSaction in the cheese,
and it occurs i'll the manufacturing vat,
for the curd Itself has been known to
poison persons. Tyrotoxicon appears
i'll the form of needle shaped crystals,
which are freely soluble in water. The
smallest visible fragments of q crystal
placed upon the tongue caused sharp,
singing pain and in a few minutes dry
ness and construction of the throat. A
slightly larger amount produced vomit-
ing, nausea, and diarrh9a. The isolated
poison has sharp, pungent odor but
in the cheese the taste and odor of the
poison are both modified beyond recog-
milton. The poison is volatile, and even
poisonous cheese may be eaten after it
is cooked
The symptoms observed in cheese
poisoning are similar to those caused by
tyrotoxicon, with the addition of head
ache, double vision, and marked nervous
prostration. In rare instances the SUI
ferer dies of collapse.