This edition had all images removed.

LoC No.: 17014054

Title: Food Poisoning

Note: Reading ease score: 48.2 (College-level). Difficult to read.

Credits: Produced by Bryan Ness, Iris Schröder-Gehring and the
Online Distributed Proofreading Team at https: //www.pgdp.net
(This file was produced from images generously made
available by The Internet Archive/Canadian Libraries)

Summary: "Food Poisoning" by Edwin O. Jordan is a scientific publication written in the early 20th century. The work serves as a comprehensive examination of foodborne illnesses, investigating various causes of food poisoning, including harmful bacteria and chemical contaminants, as well as the physiological effects these poisons have on people. Jordan holds a position at the University of Chicago, which lends authority to his exploration of the topic. At the start of the volume, the author outlines the prevalence of food poisoning and its significance as a public health issue, noting how many cases go unreported. He discusses the various types of food poisoning, such as those stemming from contaminated meats and unprocessed foods, and emphasizes the need for better investigatory methods to understand and prevent these occurrences. The early chapters also introduce the concept of food sensitization and allude to a range of deleterious substances that might contaminate the food supply, setting the stage for a deeper discussion into specific types of poisons and diseases associated with contaminated food. (This is an automatically generated summary.)

Author: Jordan, Edwin O. (Edwin Oakes), 1866-1936

EBook No.: 34189

Published: Nov 1, 2010

Downloads: 118

Language: English

Subject: Food poisoning

Subject: Ptomaine poisoning

Subject: Pathogenic microorganisms

LoCC: Medicine: Public aspects of medicine

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: 17014054

Title: Food Poisoning

Note: Reading ease score: 48.2 (College-level). Difficult to read.

Credits: Produced by Bryan Ness, Iris Schröder-Gehring and the
Online Distributed Proofreading Team at https: //www.pgdp.net
(This file was produced from images generously made
available by The Internet Archive/Canadian Libraries)

Summary: "Food Poisoning" by Edwin O. Jordan is a scientific publication written in the early 20th century. The work serves as a comprehensive examination of foodborne illnesses, investigating various causes of food poisoning, including harmful bacteria and chemical contaminants, as well as the physiological effects these poisons have on people. Jordan holds a position at the University of Chicago, which lends authority to his exploration of the topic. At the start of the volume, the author outlines the prevalence of food poisoning and its significance as a public health issue, noting how many cases go unreported. He discusses the various types of food poisoning, such as those stemming from contaminated meats and unprocessed foods, and emphasizes the need for better investigatory methods to understand and prevent these occurrences. The early chapters also introduce the concept of food sensitization and allude to a range of deleterious substances that might contaminate the food supply, setting the stage for a deeper discussion into specific types of poisons and diseases associated with contaminated food. (This is an automatically generated summary.)

Author: Jordan, Edwin O. (Edwin Oakes), 1866-1936

EBook No.: 34189

Published: Nov 1, 2010

Downloads: 118

Language: English

Subject: Food poisoning

Subject: Ptomaine poisoning

Subject: Pathogenic microorganisms

LoCC: Medicine: Public aspects of medicine

Category: Text

Rights: Public domain in the USA.