More clinicians middle of last century, noted that there are individual cases and occasional outbreaks of typhoid fever, characterized by a short course (up to several hours “- Botkin), easy, and sometimes peculiar clinical picture. In the same period the attention of doctors to pay a flash “typhoid” related, apparently, with the reception of poor-quality food. Griese Younger leads the case when the Alpha Dingene (Switzerland) in 1841, 500 sick people out of 600 participants of the celebrations, poevshih poporchennoy veal. Many cases proceeded as easy febrile illness (febricula), and many – like a rather severe typhoid disease. Pathological picture consistent with changes characteristic of typhoid fever. Only the successes of Microbiology and Epidemiology, pathological anatomy, veterinary clinics and provided an opportunity to look into such cases, to understand them. In 1885, Salmon isolated from pigs suffering from swine plague (Hopcholera), microbe, called them Bact.

suipestifer (bacterium swine fever). In 1888, T e p t n e isolated from meat cows, bolevshey enteritis and so slaughtered (“forced slaughter”), a stick, which he called Bact. enteritidis 1958 man evshie meat, sick enteritis. Illness began a few hours after ingestion of meat, some of which take place very heavily. One of the cases died, he ate 800 grams of undercooked meat) from his spleen was allocated the same wand. In 1893, in Breslau reported cases of poisoning and meat was isolated bacillus that caused it. This bacterium is now widely known as B. enteritidis Breslau, coli.