. Special pathology and therapeutics of the diseases of domestic animals. Veterinary medicine. Blackleg hacilli with Muscle juice from a guinea pig; unstained. Tenacity. Fresh blackleg meat is ster- ilized in 2 hours at a temperature of 80°C. or in 20 minutes at 100 °C.; fresh virus inclosed in glass tubes is made inactive in 2 minutes when kept in hot water. On the other hand, in dried meat, the spores are made inactive only by heating to 110°C. for 6 hours, or boiling in water for 2 hours, while at room tempera- ture the spores in dried muscular tissue are kept virulent at least 2 years (acc
. Special pathology and therapeutics of the diseases of domestic animals. Veterinary medicine. Blackleg hacilli with Muscle juice from a guinea pig; unstained. Tenacity. Fresh blackleg meat is ster- ilized in 2 hours at a temperature of 80°C. or in 20 minutes at 100 °C.; fresh virus inclosed in glass tubes is made inactive in 2 minutes when kept in hot water. On the other hand, in dried meat, the spores are made inactive only by heating to 110°C. for 6 hours, or boiling in water for 2 hours, while at room tempera- ture the spores in dried muscular tissue are kept virulent at least 2 years (according to Mattel even 10 years); in salted meats they are kept virulent for more than 2 years, and in decaying flesh 6 months. Temperature be- tween 85 and 100°C. decreases the virulence of the spores through the destruction of the toxins. Extreme cold has hardly any effect In the summer, exposed to direct sunlight, the dried virus loses its activity in 24 hours, and the fresh virus in 18 hours. The spores show also considerably more resistance to chemical disinfectants than the bacilli. The most ef- fective are carbolic acid (2%), salicylic acid (1:100), nitrate of silver (1:1000), and bi- chloride of mercury (1:5000); vapors of thy- mol and eucalyptus weaken fresh virus, as it is destroyed by the action of these media in 100 hours (Arloing, Cornevin & Thomas). Virus contained in blackleg meat possesses a greater resistance than do cultures (A. Schmidt). Pathogenicity. After subcu- taneous or intramuscular injection of larger quantities of meat juice containing spores there appear in the inoculated cattle, marked fever- ish symptoms, and, at the place of injection, a painful, warm, edema- tous, and later crepitant swelling, which, after the death of the animal produces a black color of the musculature of the in- volved region. These muscles together with the serous infiltrated subcutaneous and intramuscular tissue are found in- terspersed with gas bubbles. If an animal
Size: 1620px × 1543px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectveterin, bookyear1912
