THE TREATMENT OF BACTERIAL FOOD POISONING

The bacteriology of food poisoning.

From the figures it would appear right to concentrate most attention upon salmonellas, staphylococci, and Clostridium welchii. It is necessary also to consider briefly other organisms known to cause food poisoning. Of these by far the most interesting, as well as the most deadly, is Clostridium botulinum, the organism that caused the tragic disaster at Loch Maree in August 1922, when all of eig...

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...

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...

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 ...