Jordan, a bacteriologist at the University of Chicago, set out in 1917 to sort fact from guesswork about food poisoning. He dismisses the catch-all diagnosis of ptomaine poisoning and examines sensitisation to proteins, poisonous plants and animals, chemical contamination, food-borne bacteria such as the paratyphoid group, animal parasites, and toxins formed in spoiled food.
A clear early account of food safety science, interesting for its history of public health. Download the free EPUB.