First published in 1923 as part of the Cambridge Public Health Series, and originally delivered as the Milroy Lectures in the same year, this book discusses the health benefits and disadvantages of canned foods. The use of canned goods was greatly extended during World War One, demonstrating the usefulness of canned food to people living in areas of high population density, and Savage discusses the basic principles of canning as well as the possibility of food poisoning arising from improper food preservation. This book will be of value to anyone with an interest in the history of public health and the history of food preservation.
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- Date Published: April 2015
- format: Paperback
- isbn: 9781107494848
- length: 156 pages
- dimensions: 216 x 140 x 9 mm
- weight: 0.21kg
- availability: Available
Table of Contents
1. Short historical account of the canning industry
2. The bacteriology of canned foods
3. Direct relationship to disease conditions
Appendix I. Notes on the principles involved in the processing of canned foods
Appendix II. Report upon laboratory methods for the examination of canned foods - procedure suggested for examination of canned foods in the laboratory
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