This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
This volume carries on the tradition begun in the University of Chicago, Department of Bacteriology, by Prof. E. O. Jordan, who devoted himself particularly to the salmonella type of infection. In the present work the various chapters cover chemical poisoning, poisonous plants and animals, botulism, staphylococcus food poisoning, salmonella, streptococci and other bacteria. The final chapter relates to infections which must be differentiated from food poisoning, such as the dysenteries and trichinosis. The work is succinct, accurate and up to date, offering in brief scope what every doctor should know on this subject. The American people preserve immense amounts of food; at least fifteen million families do some home canning. The hazards and the standards are fully elucidated in this book.
Food Poisoning. JAMA. 1943;122(12):838. doi:10.1001/jama.1943.02840290058033
Coronavirus Resource Center
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: