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001 34189
003 UtSlPG
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006 m
007 cr n
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010 _a17014054
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aRA
100 1 _aJordan, Edwin O.
_q(Edwin Oakes),
_d1866-1936
245 1 0 _aFood Poisoning
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2010
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2010-11-01
508 _aProduced 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)
520 _a"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.)
534 _nOriginal publication data not identified
653 _aFood poisoning
653 _aPtomaine poisoning
653 _aPathogenic microorganisms
856 4 0 _uhttps://www.gutenberg.org/ebooks/34189
999 _c75035
_d75035