THE POISON IN CHEESE.

Manawatu Herald, Volume III, Issue III, 9 May 1891, Page 4

THE POISON IN CHEESE.

It is well known that severe cases of poison have occurred from the eating of cheese. It has frequently happened in America, anil cases have been known in Germany. Jt is a common expression among Americans who are affected by it that they have partaken of sick cheese. It is now well known that this effect is sometimes found in cheese of large dairies, although at one time it was common to attribute it to chsese made on farms in small quantities. The cheese made at a large factory in Ohio and Michigan convinced people that there were other causes than mere small makers, or inefficient ones, for the existence of the poison. After long and patient investigation Professor Vaughan, of Michigan, has given to the Board of Health of that State the valuable results of his investigations. Cats and dogs are not affected by it, although they invariably choose the good cheese from the poor, when both are given to them to choose from. Possibly if a person tasted cheese knowing that it was poisonous he might detect a sharpness of taste which would not ordinarily be noticed. But there are no certain means, aside from a chemical examination, by which a poisonous cheese can be distinguished from a wholesome one. The most trustworthy, ready method of examination is to press a slip of blue litmus paper against a freshlycut surface of the cheese. If the paper is reddened instantly and intensely 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 produced slowly and will be slight. If the piece of cheese be dry it should be rubbed with an equal volume of water, and the paper should 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 chemical science under the name of tyrotoxicon. It is found to be a product of imperfect putrefaction in the cheese, and it occurs hi the inanu.aeturing vat, for the curd it.self has bean known to poison persons. Tyrotoxicon appears in the form of needle-sh:iped crystals, which are freely soluble in water. The smallest visible fragments of a crystal placed upon the tongue caused a sharp, stinging pain* and fafa fax minutes dryness and constriction of the throat. A slightly larger amount produced vomiting, nausea, ana diarrhoea. The isolated poison has a sharp pungent odoor, but in the cheese the taste and odour •re both modified beyond recognition. The poison is volatile, and even poisonous cheese may be eaten after it is cooked. The symptoms observed in cheese poison* ing are similar to those caused by tyro* toxicon, with the addition of heidache, double vision, and marked nervous prostration. In rare instances the sufierer dies of ' collapse. Adversity is a goddess with frozen scnHs».-/o#fci»«tn#c