[Water as a vector of infection: waterborne bacteria (author's transl)].

The cholera and typhoid epidemics caused by drinking water were still characterized, at the beginning of the century by a high rate of morbidity and lethality. In addition to these micro-organisms, there are yet other pathogens which find their way into the drinking water. Therefore the pathogens causing infection and for which water can serve as a vector, are shown in a survey and for some of them their survival times in the various types of water are mentioned. The remedial measures which were adopted against the big drinking-water epidemics are represented and the course of the typhoid and the cholera epidemics during the period from 1850 to 1930 is also illustrated. The characteristics of drinking-water epidemics, especially in the case of contamination by S. typhi, are described and supplemented by an illustration. Also the problem of the water field and epidemic field as well as the quantitative spread of pathogens causing infection across all strata of the population are dealt with in detail. Extensive epidemiological data concerning the greatest dysentery drinking-water epidemics caused by Sh. sonnei at Ismaning near Munich give an insight into the genesis of this imported plague. It provides further evidence of the inadequacy into the genesis of this imported plague. It provides further evidence of the inadequacy of our laws which permit hygienic evaluation based on the analysis of samples submitted. No local inspections were carried out and this was ultimately the cause of these epidemics -the health officer in charge put his trust in the good bacteriological findings. Finally the paper deals with the bacteria for which water can also play the role of a vector. Mention is made of the cholera vibrio, vibrio parahaemolyticus, NAG vibrios, enteritis Salmonella in drinking and bathing water, as well as in the waste water-fish pond procedure, erysipelas bacteria, anthrax and field fever, as well as Mycobacterium tuberculosis and atypical mycobacteria.