Food Poisoning and Food Infections
Food Poisoning and Food Infections
William G. Savage
April 2015
Paperback
9781107494879
£24.99
GBPPaperback
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
April 2015Paperback
9781107494879
258 pages
214 × 132 × 16 mm
0.37kg
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
- Index.
