Food Poisoning -- II

Food Poisoning

Food Poisoning

In this, the third edition of his well-known work, Dr. Dack has made a thorough revision and incorporated the newer knowledge of a subject which affects each of us at one time or another. The first two chapters on chemical poisoning and poisonings due to substances found in plants, fish, and shellfish contain useful tables of specific agents, incubation periods, symptoms, and foods involved. Bo...

Food-Poisoning versus Cholera

To the Editor, The Indian medical uazette. Sir,?In connection with Dr. Tomb's article on this subject on p. 494 of your issue for September, 1930, when 1 was in Calcutta in 1922-23 for the D. T. M(Bengal) course, there was an instance when several nurses of the Medical College group of hospitals were suddenly taken ill with food-poisoning; the infection subsequently being traced to an infected ...

Semiology of food poisoning

Bacterial toxin poisoning Clostridium botulinum Human disease due to the Clostridium botulinum bacterium is called botulism and is classified as poisoning because it is due to botulinum neurotoxins produced outside the human body by this anaerobic bacterium. Contaminated food is mainly of animal origin, but it can also be of plant origin (processed meat, ham, cheese, canned meat, fish, canned b...

Salmonella typhimurium food poisoning

The pathology of the alimentary tracts of nine patients dying of Salmonella typhimurium infection is reviewed. Two patients had previous gastric operations, supporting previous reports that such patients are more susceptible to food poisoning. Four had no parietal (oxyntic) cells in the gastric mucosa, suggesting hypoor anacidity. Only one had acute gastritis. None had acute enteritis, but in h...