and inconsequential binder so that there may be no pressure atrophy from the Page support.In approximately 5 per cent of patiexits, adhesions bind the viscera in their malposition so that operation must be considered. Likewise, incomplete fusion of the right colon with subsequent gross prolapse may finally warrant surgical intervention. It might be wise to emphasize that visceroptosis should always be con¬ sidered before, and not after, surgical measures.In our series of 100 patients, eighty-two improved under treatment. Of the remaining eighteen patients, two were afflicted with pulmonary tuberculosis, four with heart disease, three with nephritis, and one with thyroid disease ; five had some form of pelvic disorder.This investigation and survey was considered advis¬ able for the reason that visceroptosis is commonly found and many physicians maintain that it is of no clinical significance. I believe that the therapeutic test disproves this assumption. I would recommend a
Although methods are available for testing the gastroenterotoxic properties of staphylococci, it is generally agreed that food-poisoning strains cannot be diEerentiated with certainty from other types of staphylococci. For this reason, preliminary diagnosis of staphylococcus food poisoning depends upon finding this organism in increased numbers in the suspected food or vomitus. Where only a small number is present, the interpretation is d B c u l t and it becomes necessary to rely on various tests, most of which have not proved entirely satisfactory.It will be shown in this paper that food-poisoning staphylococci possess properties in common with other pathogenic staphylococci which make it possible to isolate them by the method of Chapman, Lieb, and Curcio. I n addition, food-poisoning staphylococci possess characteristic properties which are useful for making a rapid presumptive diagnosis.Several factors have complicated the investigation of food-poisoning staphylococci: (1) Only a small number of strains has been available for investigation. ( 2 ) There is no assurance that all "strains" of staphylococci which have been considered the cause of food-poisoning outbreaks represent the original gastroenterotosic strains o r that they are genetically related to them. ( 3 ) Stock strains have been treated as if their properties remain unaltered indefinitely. It will be shown that many of them contain dissociants which may be regarded as degenerate forms of the parent strain and which, when present in excess, may alter the properties of the strain. (4) Testing for gastroenterotoxic properties has not been entirely satisfactory and has been confused by factors mentioned in ( 3 ) . (5) I t is possible that other pathogenic staphylococci, not involved in food-poisoning outbreaks, may possess gastroenterotoxic properties.The 56 food-poisoning cultures used in this investigation were obtained through courtesy of the following investigators, to whom the authors are deeply indebted for their helpful cooperation :
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