Pub. Date:
Cambridge University Press
Food Poisoning and Food Infections

Food Poisoning and Food Infections

by William G. Savage


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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.

Product Details

ISBN-13: 9781107494879
Publisher: Cambridge University Press
Publication date: 04/02/2015
Edition description: Reissue
Pages: 258
Product dimensions: 5.51(w) x 8.50(h) x 0.59(d)

Table of Contents

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.

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