It was found that an assistant cook who had been in the kitchen for several months had been attacked a little before the epidemic explosion by some slight malady which was not definitely diagnosed. He had been admitted to the hospital and was discharged convalescent. The cook, on being recalled and quarantined, stated that some days before June 10 he was indisposed with headache and anorexia. He had nevertheless continued his service in the kitchen.... _B. paratyphosus_ B (_B. suipestifer_) was repeatedly found in his stools in August, September, and October.... In all probability, therefore, the outbreak was due to food contaminated by a paratyphoid-carrier who had passed through an abortive attack of the fever.[85] Bainbridge and Dudfield[86] describe an outbreak of acute gastro-enteritis occurring in a boarding-house; it was found that no one article of food had been eaten by all the persons affected, and there were other reasons for supposing the outbreak to be due to miscellaneous food contamination by a servant who was a carrier. There is, therefore, ground for believing that occasional contamination of food may be brought about by bacteria of this group derived from human sources. It is not clear, however, how frequent this source of infection is, compared to infection originating in diseased animals. It must be admitted, too, that English investigators are disposed to look upon outbreaks similar to those just described as infections with _B. paratyphosus_ B, an organism which they would distinguish from the "true" food poisoning bacilli, _B. enteritidis_ and _B. suipestifer_.