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April 14, 1956

Food Poisoning

JAMA. 1956;160(15):1373. doi:10.1001/jama.1956.02960500103037

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Progress in the entire field of food poisoning has made necessary another edition of this authoritative publication. More than half of the new edition is devoted to botulism, micrococcic (staphylococcic) food poisoning, and Salmonella organisms, with detailed discussions on history, epidemiology, symptoms, pathology, treatment, and prevention. Excellent chapters are presented on chemical poisons in food and on poisonous plants and animals, while the significance of Streptococcus faecalis and other bacteria in food poisoning receives due consideration. The book includes specific instructions for investigating outbreaks of food poisoning and closes with a chapter on infections to be differentiated from food poisoning. The various tables are excellent, and more than 500 references to published information are given. The book is a "must" for anyone interested in food poisoning.

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