Centro de Documentação da PJ
Monografia
 27327 | (Toxicologia) |  |
Food poisoning : food-borne infection and intoxication : nature, history, and causation : measures for prevention and control / Elliot B. Dewberry.- 4th ed.- London : Leonard Hill, 1959.- xvi, 411 p. : il. ; 22 cm
NUTRIÇÃO, INTOXICAÇÃO, SAÚDE PÚBLICA, ANÁLISE LABORATORIAL, ENVENENAMENTO, TOXICOLOGIA
I. Introduction. II. Historical. III. Bacterial food poisoning. IV. Seasonal prevalence, etc. V. Foods as vehicles of infection. VI. Possible sources and modes of infection. VII. Prevention and control. VIII. “Clostridium welchii” food poisoning. IX. Staphylococcus food poisoning. X. Food hygiene, by Cecil Ash. XI. Contamination of foods by poisonous metallic salts. XII. Poisonous plants. XIII. Edible and poisonous fungi. XIV. Poisonous fish and shell-fish. XV. Food allergy. XVI. Botulism. XVII. Symptomatology of botulism. XVIII. Causation of botulism. XIX. Spores of “clostridium botulinum”. XX. Toxin and antitoxin. XXI. Foods associated with outbreaks of botulism. XXII. Illustrative outbreaks. XXIII. Prevention and control of botulism. XXIV. Canned foods and their inspection, by Cecil Ash. XXV. Laboratory investigation of food-poisoning cases. Appendixes. Illustrations.