615.954/D.F
FOOD POISONING
Nature , history , and causation
By
ELLIOT B. DEWBERRY, M.B.E
CONTENTS
PART1
Bacherial Food Poisioning
Seasonal Prevalence, ETC
Foods as Vehicles Of Infection
Possible Sources and Modes Of Infection
Prevention and Control
Clostridium -welchii Food Poisnind- Staphylococcus -Food Poisoning – Food Hygiene
PART 2
Staphylococcus Food Poisoning – Food hygiene, By CECLL ASH
PART3
Contamination of Foods by Poisonous Metallic salts –Poisonous Plants- Edible and Poisonous Fungi – Poisonous Fish and Shell-Fish
Food Allergy
PART 4
Botulism – symptomatology of Botulism – Causation of Botulism
Spores of Clostridium botulinum – Toxin and Antitoxin – Foods Associated with Outbreaks of Botulism- Illustrative Outbreaks
Prevention and Control of Botulism
PART5
Canned Foods and Their Inspection
PART6
Laboratory Investigation of Food-Poisoning Cases
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