Chapter I: Front Matter

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THE UNIVERSITY OF CHICAGO
SCIENCE SERIES

_Editorial Committee_

ELIAKIM HASTINGS MOORE, _Chairman_
JOHN MERLE COULTER
ROBERT ANDREWS MILLIKAN

The University of Chicago Science Series, established by the Trustees of the University, owes its origin to a feeling that there should be a medium of publication occupying a position between the technical journals with their short articles and the elaborate treatises which attempt to cover several or all aspects of a wide field. The volumes of the series will differ from the discussions generally appearing in technical journals in that they will present the complete results of an experiment or series of investigations which previously have appeared only in scattered articles, if published at all. On the other hand, they will differ from detailed treatises by confining themselves to specific problems of current interest, and in presenting the subject in as summary a manner and with as little technical detail as is consistent with sound method.

FOOD POISONING

THE UNIVERSITY OF CHICAGO PRESS
CHICAGO, ILLINOIS

+Agents+

THE BAKER & TAYLOR COMPANY
NEW YORK

THE CUNNINGHAM, CURTISS & WELCH COMPANY
LOS ANGELES

THE CAMBRIDGE UNIVERSITY PRESS
LONDON AND EDINBURGH

THE MARUZEN-KABUSHIKI-KAISHA
TOKYO, OSAKA, KYOTO, FUKUOSA, SENDAI

THE MISSION BOOK COMPANY
SHANGHAI

FOOD POISONING

_By_

EDWIN OAKES JORDAN

_Chairman of the Department of Hygiene and Bacteriology
The University of Chicago_

THE UNIVERSITY OF CHICAGO PRESS
CHICAGO, ILLINOIS

COPYRIGHT 1917 BY
THE UNIVERSITY OF CHICAGO

All Rights Reserved

Published May 1917

Composed and Printed By
The University of Chicago Press
Chicago, Illinois, U.S.A.

CONTENTS

CHAPTER PAGE

I. INTRODUCTION 1
The Extent of Food Poisoning
Various Kinds of Food Poisoning
The Articles of Food Most Commonly
Connected with Food Poisoning

II. SENSITIZATION TO PROTEIN FOODS 9

III. POISONOUS PLANTS AND ANIMALS 13
Poisonous Plants
Poisonous Animals

IV. MINERAL OR ORGANIC POISONS ADDED TO FOOD 26
Arsenic
Antimony
Lead
Tin
Copper
Various Coloring Substances
Food Preservatives
Food Substitutes

V. FOOD-BORNE PATHOGENIC BACTERIA 44
Typhoid Food Infection
Asiatic Cholera
Tuberculosis
Various Milk-borne Infections
Possible Infection with _B. proteus_

VI. FOOD-BORNE PATHOGENIC BACTERIA (_Continued_) 58
Paratyphoid Infection
Typical Paratyphoid Outbreaks
General Characters of Paratyphoid Infection
Toxin Production
Sources of Infection
Means of Prevention

VII. ANIMAL PARASITES 79
Trichiniasis
Teniasis
Uncinariasis
Other Parasites

VIII. POISONOUS PRODUCTS FORMED IN FOOD BY BACTERIA
AND OTHER MICRO-ORGANISMS 85
Ergotism
Botulism
Symptoms
Anatomical Lesions
Bacteriology
Epidemiology
Prevention and Treatment
Other Bacterial Poisons
Spoiled and Decomposed Food

IX. POISONING OF OBSCURE OR UNKNOWN NATURE 100
Milksickness or Trembles
Deficiency Diseases
Beriberi
Pellagra
Lathyrism
Favism
Scurvy
Rachitis
The Foods Most Commonly Poisonous

INDEX 109