The growing interest taken by public officials and others in so-called food poisoning has been stimulated by two recent publications of the British Medical Research Council.1 Injurious effects attributable to food may be due to diverse factors, in themselves of varying degrees of interest and sanitary importance.2 At the same time, certain familiar groups of symptoms are by common consent regarded as "due to food poisoning." This is especially true of those outbreaks in which the paratyphoid or salmonella bacilli are concerned, doubtless because in this form of disease the gastro-intestinal symptoms are acute and because the illness can often be readily traced to some particular article of food taken. It is this group of bacilli
that is dealt with in the first of the reports cited. Perhaps the point of most general interest in a paper mainly technical is the thesis that heat-resistant toxins produced by paratyphoid bacilli
FOOD POISONING IN GREAT BRITAIN. JAMA. 1925;85(1):38. doi:10.1001/jama.1925.02670010042017
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