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.

    18/132 page 6
    months seem to have a slight preponderance of cases, but general conclusions from such data are hardly warranted. VARIOUS KINDS OF FOOD POISONING Cases of poisoning by articles of food may be dis¬ tinguished as: (i) those caused by some injurious constituent in the food itself, and (2) those caused by a peculiar condition of the individual consuming the food, by virtue of which essentially wholesome food substances are capable of producing physiological dis¬ turbance in certain individuals. The latter group includes persons, apparently normal in other respects, who are more or less injuriously affected by some partic¬ ular article of diet, such as eggs or milk, which is eaten with impunity by all normal individuals. This is the so-called food sensitization or food allergy. Food poisoning, as more commonly understood, is due to the composition, contents, or contamination of the food itself. It is not within the scope of this book to consider any of those cases in which definite poisonous substances are added to food with criminal intent. The term food poisoning is here taken to include the occasional cases of poisoning from organic poisons present in normal animal or plant tissues, the more or less injurious consequences following the consumption of food into which formed mineral or organic poisons have been introduced by accident or with intent to improve appearances or keeping quality, the cases of infection due to the swallowing of bacteria and other parasites which infest or contaminate certain foods, and the poisoning due to deleterious substances pro-
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