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This textbook is elementary and deals principally with pathogenic bacteria. The term "ptomaine," which has been discarded as meaningless by the chemist and students of food poisoning, is still used in this book. The author refers to it in chapter 2, on the development of knowledge, in chapter 3, on the sources of the microbial flora of the alimentary canal, and in chapter 6, on food idiosyncrasies, food poisoning and food infections. The author is unorthodox in his evaluation of antiseptics for the mouth and of x-ray examination in determining the activity of tuberculous lesions. In chapter 3, under his discussion of micro-organisms in the mouth, he states that "the importance of clean teeth and the use of good antiseptics in the mouth cannot be overemphasized." In chapter 15, on tuberculosis, he states that "x-ray pictures are important in determining the extent of tuberculous lesions in the patient, but they
The Bacteriology of Public Health. JAMA. 1940;115(19):1660. doi:10.1001/jama.1940.02810450074037
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