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) THE UNIVERSITY OF CHICAGO SCIENCE SERIES _Editorial Committee_ ELIAKIM HASTINGS MOORE, _Chairman_ JOHN MERLE COULTER ROBERT ANDREWS MILLIKAN The University of Chicago Science Series, established by the Trustees of the University, owes its origin to a feeling that there should be a medium of publication occupying a position between the technical journals with their short articles and the elaborate treatises which attempt to cover several or all aspects of a wide field. The volumes of the series will differ from the discussions generally appearing in technical journals in that they will present the complete results of an experiment or series of investigations which previously have appeared only in scattered articles, if published at all. On the other hand, they will differ from detailed treatises by confining themselves to specific problems of current interest, and in presenting the subject in as summary a manner and with as little technical detail as is consistent with sound method. FOOD POISONING THE UNIVERSITY OF CHICAGO PRESS CHICAGO, ILLINOIS +Agents+ THE BAKER & TAYLOR COMPANY NEW YORK THE CUNNINGHAM, CURTISS & WELCH COMPANY LOS ANGELES THE CAMBRIDGE UNIVERSITY PRESS LONDON AND EDINBURGH THE MARUZEN-KABUSHIKI-KAISHA TOKYO, OSAKA, KYOTO, FUKUOSA, SENDAI THE MISSION BOOK COMPANY SHANGHAI FOOD POISONING _By_ EDWIN OAKES JORDAN _Chairman of the Department of Hygiene and Bacteriology The University of Chicago_ [Illustration: emblem] THE UNIVERSITY OF CHICAGO PRESS CHICAGO, ILLINOIS COPYRIGHT 1917 BY THE UNIVERSITY OF CHICAGO All Rights Reserved Published May 1917 Composed and Printed By The University of Chicago Press Chicago, Illinois, U.S.A. CONTENTS CHAPTER PAGE I. INTRODUCTION 1 The Extent of Food Poisoning Various Kinds of Food Poisoning The Articles of Food Most Commonly Connected with Food Poisoning II. SENSITIZATION TO PROTEIN FOODS 9 III. POISONOUS PLANTS AND ANIMALS 13 Poisonous Plants Poisonous Animals IV. MINERAL OR ORGANIC POISONS ADDED TO FOOD 26 Arsenic Antimony Lead Tin Copper Various Coloring Substances Food Preservatives Food Substitutes V. FOOD-BORNE PATHOGENIC BACTERIA 44 Typhoid Food Infection Asiatic Cholera Tuberculosis Various Milk-borne Infections Possible Infection with _B. proteus_