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Look Inside Food Poisoning and Food Infections

Food Poisoning and Food Infections

  • Date Published: April 2015
  • availability: Available
  • format: Paperback
  • isbn: 9781107494879


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About the Authors
  • 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.

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    Product details

    • Date Published: April 2015
    • format: Paperback
    • isbn: 9781107494879
    • length: 258 pages
    • dimensions: 216 x 140 x 15 mm
    • weight: 0.33kg
    • availability: Available
  • 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

  • Author

    William G. Savage

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