01520nam a2200205   4500001000700000100004100007101000800048200014700056205001200203210003100215215002800246330089600274606001701170606002001187606002201207606002701229606001801256606001601274700002401290383882  a20060905d1959       y0pory50      ba  aeng  aFood poisoningefood-borne infection and intoxicationenature, history, and causationemeasures for prevention and controlfElliot B. Dewberry  a4th ed.  aLondoncLeonard Hilld1959  axvi, 411 p.cil.d22 cm  aI. 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.  aNUTRIÇÃO  aINTOXICAÇÃO  aSAÚDE PÚBLICA  aANÁLISE LABORATORIAL  aENVENENAMENTO  aTOXICOLOGIA  aDEWBERRYbElliot B.