Abstract
THIS little book gives an excellent summary of the subject of food poisoning. It is not within its scope to consider those cases in which definite poisonous substances are added to food with criminal intent. The term “food poisoning “is here limited to 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 produced in food by the growth of bacteria, moulds, and similar organisms. We have no certain statistics of the frequency of food poisoning, but Mr. Jordan has collected data of more than 1000 cases occurring in the United States in the two years October, 1913, to October, 1915.
Food Poisoning.
By Edwin O. Jordan. Pp. viii + 115. (Chicago, 111.: University of Chicago Press: London: Cambridge University Press, 1917.) Price 1 dollar or 4s. net
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H., R. Food Poisoning. Nature 100, 383–384 (1918). https://doi.org/10.1038/100383b0
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DOI: https://doi.org/10.1038/100383b0
