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April 3, 1943


JAMA. 1943;121(14):1156-1157. doi:10.1001/jama.1943.02840140040011

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During the present mobilization the incidence of food poisoning in U. S. Army troops is much less than that being experienced by other armed forces engaged in the present conflict. However, many food poisoning outbreaks are due to (1) carelessness in the handling of sanitation involved in the processing or serving of food and (2) the presence of unrecognized human carriers of enteric pathogens in the permanent food handler group.

The Army has focused the attention of medical officers and personnel involved in the operation of all messes on the necessity of protecting food adequately from contamination by processing and serving under sanitary conditions and by preventing undue retention of food that may be potentially contaminated prior to its being served. Laboratory facilities have been made available for the investigation of these outbreaks when they occur, and every effort is being made to determine their source.

In general, food as

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