Food poisoning / by Edwin Oakes Jordan.

  • Edwin O. Jordan
Date:
[1917]
Catalogue details

Licence: In copyright

Credit: Food poisoning / by Edwin Oakes Jordan. Source: Wellcome Collection.

    11/132 page 7
    CONTENTS CHAPTER PAGE I. Introduction. i The Extent of Food Poisoning Various Kinds of Food Poisoning The Articles of Food Most Commonly Connected with Food Poisoning II. Sensitization to Protein Foods. 9 III. Poisonous Plants and Animals.13 Poisonous Plants Poisonous Animals IV. Mineral or Organic Poisons Added to Food . . 26 Arsenic Antimony Lead Tin Copper Various Coloring Substances Food Preservatives Food Substitutes V. Food-borne Pathogenic Bacteria.44 Typhoid Food Infection Asiatic Cholera Tuberculosis Various Milk-borne Infections Possible Infection with B. proteus VI. Food-borne Pathogenic Bacteria (Continued) . 58 Paratyphoid Infection Typical Paratyphoid Outbreaks General Characters of Paratyphoid Infection Toxin Production Sources of Infection Means of Prevention Vll
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