| 000 | 01930nam a2200313 4500 | ||
|---|---|---|---|
| 001 | 383882 | ||
| 090 | _a383882 | ||
| 100 | _a20060905d1959 y0pory50 ba | ||
| 101 | _aeng | ||
| 200 |
_aFood poisoning _efood-borne infection and intoxication _enature, history, and causation _emeasures for prevention and control _fElliot B. Dewberry |
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| 205 | _a4th ed. | ||
| 210 |
_aLondon _cLeonard Hill _d1959 |
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| 215 |
_axvi, 411 p. _cil. _d22 cm |
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| 330 | _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. | ||
| 606 |
_aNUTRIÇÃO _9104976 |
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| 606 |
_aINTOXICAÇÃO _9253914 |
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| 606 |
_aSAÚDE PÚBLICA _9237526 |
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| 606 |
_aANÁLISE LABORATORIAL _9326721 |
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| 606 |
_aENVENENAMENTO _9282684 |
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| 606 |
_aTOXICOLOGIA _9263124 |
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| 700 |
_aDEWBERRY _bElliot B. _9354316 |
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| 955 | _xCompra | ||