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The book is loosely organized. Much of the difficulty is a result of using the term "bacterial food poisoning" both in its general sense and as a synonym for Salmonella food poisoning. A consideration of the various types of bacterial food poisoning occupies three quarters of the book. The remainder is devoted to poisonous metallic salts, poisonous plants, edible and poisonous fungi, poisonous fish and shellfish and food allergy. The final chapter gives brief directions for culturing and identifying the bacteria responsible for food poisoning. Throughout the book there is extensive direct quotation from the original literature, but recent advances are sometimes missing. In the chapter on poisonous metallic salts, no mention is made of cadmium, and phenothiazine is listed as a promising substitute for arsenical insecticides, without reference to any of the numerous more successful compounds developed later. It seems unlikely that the book will find much use in
Food Poisoning: Its Nature, History and Causation; Measures for Its Prevention and Control. JAMA. 1950;144(18):1600. doi:10.1001/jama.1950.02920180064042