Food-Infection with Toxicogenic Germs (Classic Reprint)

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Excerpt from Food-Infection With Toxicogenic GermsIt is not our purpose in this paper to discuss the use of tuberculous meat and milk or of any other food invaded by specific infection but we wish to give our attention to those cases of food-poisoning in which the infecting agent is a saprophytic poison producing microorganism.The apparent increase in the number of instances of this kind is due to the fact that the medical pro fession has but recently learned to recognize this form of food-infection as a cause of illness, or, at least, has been in the possession of the knowledge necessary to convert suspicion into demonstration. Only a few years ago we were seeking for the cause of the summer diarrheas of infancy in mysterious telluric and meteorologic conditions, but now we know that these diseases are solely due to infected, and consequently poisonous, food. Formerly many cases of food-poisoning were supposed to be due to the accidental or criminal addition of some metallic or vegetable poison to the food, and unjust accusa tion, possibly in some instances unjust punishment, has resulted. Now we know that not only the symptoms Of gastrointestinal irritant, inorganic pois ons, but those of typhoid fever and typhus fever, scarlet fever, and other acute exanthemata, and even those of pneumonia, may be closely simulated by the symptoms induced by infected foods.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.