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The first edition of this volume was published in 1917. Since that time a vast amount of new material has become available through researches carred on both in England and in this country under official auspices as well as under the auspices of the canning industry. In the revision of this work, Dr. Jordan has taken these new studies into account. The book, though small, covers thoroughly every aspect of food poisoning. There are statistical reports, brief discussions of allergy, diseases of plants and animals, bacterial infections, animal parasites and botulism. The book is written in Dr. Jordan's usual clear and direct style and is easily readable by either scientific or general readers.
Food Poisoning and Food-Borne Infection.. JAMA. 1931;97(11):802. doi:10.1001/jama.1931.02730110052038