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Food Poisoning   By:

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First Page:

THE UNIVERSITY OF CHICAGO SCIENCE SERIES

Editorial Committee

ELIAKIM HASTINGS MOORE, Chairman JOHN MERLE COULTER ROBERT ANDREWS MILLIKAN

The University of Chicago Science Series, established by the Trustees of the University, owes its origin to a feeling that there should be a medium of publication occupying a position between the technical journals with their short articles and the elaborate treatises which attempt to cover several or all aspects of a wide field. The volumes of the series will differ from the discussions generally appearing in technical journals in that they will present the complete results of an experiment or series of investigations which previously have appeared only in scattered articles, if published at all. On the other hand, they will differ from detailed treatises by confining themselves to specific problems of current interest, and in presenting the subject in as summary a manner and with as little technical detail as is consistent with sound method.

FOOD POISONING

THE UNIVERSITY OF CHICAGO PRESS CHICAGO, ILLINOIS

Agents

THE BAKER & TAYLOR COMPANY NEW YORK

THE CUNNINGHAM, CURTISS & WELCH COMPANY LOS ANGELES

THE CAMBRIDGE UNIVERSITY PRESS LONDON AND EDINBURGH

THE MARUZEN KABUSHIKI KAISHA TOKYO, OSAKA, KYOTO, FUKUOSA, SENDAI

THE MISSION BOOK COMPANY SHANGHAI

FOOD POISONING

By

EDWIN OAKES JORDAN

Chairman of the Department of Hygiene and Bacteriology The University of Chicago

[Illustration: emblem]

THE UNIVERSITY OF CHICAGO PRESS CHICAGO, ILLINOIS

COPYRIGHT 1917 BY THE UNIVERSITY OF CHICAGO

All Rights Reserved

Published May 1917

Composed and Printed By The University of Chicago Press Chicago, Illinois, U.S.A.

CONTENTS

CHAPTER PAGE

I. INTRODUCTION 1 The Extent of Food Poisoning Various Kinds of Food Poisoning The Articles of Food Most Commonly Connected with Food Poisoning

II. SENSITIZATION TO PROTEIN FOODS 9

III. POISONOUS PLANTS AND ANIMALS 13 Poisonous Plants Poisonous Animals

IV. MINERAL OR ORGANIC POISONS ADDED TO FOOD 26 Arsenic Antimony Lead Tin Copper Various Coloring Substances Food Preservatives Food Substitutes

V. FOOD BORNE PATHOGENIC BACTERIA 44 Typhoid Food Infection Asiatic Cholera Tuberculosis Various Milk borne Infections Possible Infection with B. proteus

VI. FOOD BORNE PATHOGENIC BACTERIA ( Continued ) 58 Paratyphoid Infection Typical Paratyphoid Outbreaks General Characters of Paratyphoid Infection Toxin Production Sources of Infection Means of Prevention

VII. ANIMAL PARASITES 79 Trichiniasis Teniasis Uncinariasis Other Parasites

VIII. POISONOUS PRODUCTS FORMED IN FOOD BY BACTERIA AND OTHER MICRO ORGANISMS 85 Ergotism Botulism Symptoms Anatomical Lesions Bacteriology Epidemiology Prevention and Treatment Other Bacterial Poisons Spoiled and Decomposed Food

IX. POISONING OF OBSCURE OR UNKNOWN NATURE 100 Milksickness or Trembles Deficiency Diseases Beriberi Pellagra Lathyrism Favism Scurvy Rachitis The Foods Most Commonly Poisonous

INDEX 109

CHAPTER I

INTRODUCTION

How frequently food poisoning occurs is not definitely known. Everybody is aware that certain articles of food are now and again held responsible for more or less severe "attacks of indigestion" or other physiological disturbances that have followed their consumption, but in many cases the evidence for assuming a causal connection is of the slightest. That convenient refuge from etiological uncertainty, "ptomain poisoning," is a diagnosis that unquestionably has been made to cover a great variety of diverse conditions, from appendicitis and the pain caused by gallstones to the simple abdominal distention resulting from reckless gorging... Continue reading book >>




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