Among the toxins produced by certain strains of staphylococci is one which is capable of causing food poisoning symptoms in man. Although a number of workers including Denyes (1), Owen (2), and Barber (3) had called attention to the etiological r61e of staphylococci in certain outbreaks of acute illness characterized by nausea, vomiting, and diarrhea, it was not until the work of Dack (4) and Jordan (5) and their coworkers that interest was stimulated in staphylococcus food poisoning. These later investigators demonstrated that the symptoms were due to a filterable toxin which was thermostable. This toxin was found to be quite distinct from the hemolytic, lethal, and dermo-necrotic toxins which are relatively thermolabile. Since its main effect seemed to be on the gastro-intestinal tract, it was termed enterotoxin.The clinical symptoms in man usually begin 2 to 4 hours after ingestion of the contaminated food, and include dizziness, nausea, vomiting, diarrhea, and weakness. Recovery is rapid, and the individual feels practically well 24 hours later. Fatalities are rare, and are probably caused by an actual tissue invasion by the staphylococcus rather than by the enterotoxin alone. In the fatal case reported by Blackman (6), the illness began with the above symptoms, but at necropsy a staphylococcal infection of the jejunum and ileum was found.The investigation of enterotoxin-producing organisms has been retarded by the fact that, until recently, the only known susceptible subjects were man and the monkey, and these exhibited considerable variation in the response to enterotoxin. In 1936, Dolman, Wilson, and Cockcroft (7) demonstrated that kittens injected intraperitoneally with formalinized or