found in the stools of the head cook. She gave no his¬ tory of ever passing through any typhoidlike illness, and to the best of her belief, she had never before caused a similar outbreak. It must not be overlooked that food may continue to harbor active pathogenic organisms, even after subjec¬ tion to cooking temperatures. Of course, the method of preparation and the physical character of the food determine the extent of penetration by heat. In the interesting experiments performed by Sawyer,17

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... it was shown that a pan of spaghetti baked for half an hour in an oven, the temperature of which ranged between 207 and 214 C, had a temperature of only 28 C. in the middle, and 48 C. near the bottom. The spaghetti had been inoculated, for the purpose of investigation, with a culture of typhoid bacilli. Living bacilli were recov¬ ered from a depth of 2!/2 inches. SUMMARY The purport of this communication is : 1. To record an outbreak of food poisoning due to the Bacillus paratyphosus which affected sixty indi¬ viduals, of whom four died.