Report of experiments and observations on the vitality of the bacillus of typhoid fever and of sewage microbes in oysters and other shellfish / by E. Klein.

  • Klein, E. (Edward), 1844-1925.
Date:
[1905]
Catalogue details

Licence: Public Domain Mark

Credit: Report of experiments and observations on the vitality of the bacillus of typhoid fever and of sewage microbes in oysters and other shellfish / by E. Klein. Source: Wellcome Collection.

    12/94 (page 8)
    although as to the time required for this process of cleansing the various observers are not agreed ; thus, while my experi¬ ments in 1894-1895 would indicate the duration of vitality of the B. typhosus in the oysters to be three weeks, Chante- messe at first recommended about the same period (quelques semaines), later he reduced the time to 8 days (l.c. 9 June, 1896). Professors Herdman and Boyce, l.c. p. 54, say: “ In our experiments in washing infected oysters in a stream of clean seawater . . . . there was a great diminution or total disappearance of the typhoid bacilli in from one to seven days.” In order more accurately to determine the vitality of the typhoid bacilli in oysters, and to ascertain how and in what period a given number of B. typhosus introduced in or in¬ gested by oysters, disappears from their (oysters) interior under conditions resembling those obtaining in nature more or less, the Worshipful Company of Fishmongers have charged me with undertaking the required experiments, not only with oysters, but also with mussels and cockles. Such numerical determination is at present possible, and a matter comparatively easy to achieve, as will presently appear when describing the method used. It must be obvious that as regards oysters the problem resolves itself into the following questions, viz.: 1. Given clean oysters, i.e., oysters which are laid down in clean water, what power, if any, have such oysters to destroy or eliminate a definite number of B. typhosus injected into or ingested by them, and further in what time can they do this, supposing that they are afterwards kept under conditions best for such destruction or elimination, i.e., kept in clean water daily renewed ? The answer to this question would demonstrate in an absolute way whether or not such power is inherent in the oyster. 2. Is there any difference in these respects between oysters which are derived from clean layings and oysters derived from initially sewage polluted beds ? 3. Is there any difference, and what, between oysters previously infected with the B. typhosus, which are then kept in clean sea water continually changed, and such as having been infected are not placed under these favourable conditions ?