01930nam a2200313 4500 383882 383882 20060905d1959 y0pory50 ba eng 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 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. NUTRIÇÃO 104976 INTOXICAÇÃO 253914 SAÚDE PÚBLICA 237526 ANÁLISE LABORATORIAL 326721 ENVENENAMENTO 282684 TOXICOLOGIA 263124 DEWBERRY Elliot B. 354316 Compra 0 2022-06-06 PJ27327 413561 PJ PJ PJ127327 2022-06-06 0 MO Compra Requisitado. Toxicologia.