Food Poisoning in an Institution

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...

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 ...

An overview of the marine food poisoning in Mexico.

In the course of the last decade, huge events related to harmful algal blooms (HAB) have severely affected the environment in Mexico, even causing several human casualties. The tally of the toxins known up to date in Mexican waters includes: neurotoxin shellfish poisoning (NSP), paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), tetrodotoxin (TTX) or puffer fish poisoning, ...

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...