Food Poisoning and Food Infections

First published in 1920, this book discusses the causes and nature of food poisoning.

William G. Savage (Author)

9781107494879, Cambridge University Press

Paperback / softback, published 2 April 2015

258 pages
21.6 x 14 x 1.5 cm, 0.33 kg

First published in 1920 as part of the Cambridge Public Health Series, this book discusses the causes and nature of food poisoning. Food-related illnesses can arise from several different causes, and Savage addresses how food poisoning outbreaks arise and how they might be prevented. This book will be of value to anyone with an interest in the history of public health.

Editor's preface
Author's preface
1. Introductory and historical
2. Food as a vehicle for transmitting bacterial diseases
3. Foods inherently poisonous
4. Food idiosyncrasy
5. The clinical and general features of outbreaks of food poisoning
6. The Gaertner group of bacteria in relation to food poisoning
Addenda I-III
7. Food poisoning of unspecific bacterial origin
Addenda IV, V
8. Certain special kinds of food poisoning
9. Botulism
10. Sources and methods of infection in food poisoning outbreaks
11. Chemical poisons in food, unintentionally introduced
12. Chemical deliberately added to food - chemical preservatives
13. The prevention of food poisoning outbreaks
14. Methods of investigation of food poisoning outbreaks
Addendum VI
Index.

Subject Areas: History of medicine [MBX]