01741nam a2200241   4500001000700000090001100007100004100018101000800059200014700067205001200214210003100226215002800257330089600285606002501181606002801206606003001234606003501264606002601299606002401325700003201349955001101381995010701392383882  a383882  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.  aNUTRIÇÃO9104976  aINTOXICAÇÃO9253914  aSAÚDE PÚBLICA9237526  aANÁLISE LABORATORIAL9326721  aENVENENAMENTO9282684  aTOXICOLOGIA9263124  aDEWBERRYbElliot B.9354316  xCompra  1052022-06-066PJ273279413561aPJcPJfPJ127327n2022-06-06o0rMOxComprazRequisitado. Toxicologia.