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Destruction of Botulinum Toxin by Milk Bacteria

Cornell University, Ithaca, New York

ABSTRACT

It has been shown that certain bacteria commonly found in milk have the power of destroying toxin produced by Clostridium botulinum. The data reported in this and a previous paper have shown that this destruction may be caused by Streptococcus lactis, Lactobacillus casei, Bacterium coli, Bacterium communior, Bacterium aerogenes, and Proteus vulgaris.

It is believed that these results explain in part the fact that milk and dairy products are seldom if ever agents in the dissemination of botulism.

The fact that Streptococcus lactis and Lactobacillus casei have the power to destroy botulinum toxin is of particular interest in connection with cheese, since in most types of cheese Streptococcus laclis is the predominating organism during the early stages of ripening, while Lactobacillus casei is one of the predominating organisms in all types of cheese during the later stages of ripening.