Bacterial food poisoning : a concise exposition of the etiology, bacteriology, pathology, symptomatology, prophylaxis, and treatment of so-called ptomaine poisoning / by Prof. Dr. A Dieudonné, Munich; tr. and ed., with additions, by Dr. Charles Frederick Bolduan.

  • Dieudonné, Adolf, 1864-1944.
Date:
1909
Catalogue details

Licence: Public Domain Mark

Credit: Bacterial food poisoning : a concise exposition of the etiology, bacteriology, pathology, symptomatology, prophylaxis, and treatment of so-called ptomaine poisoning / by Prof. Dr. A Dieudonné, Munich; tr. and ed., with additions, by Dr. Charles Frederick Bolduan. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    in considerable groups, find their way into the litera- ture. Bollinger believes that many cases of disease giving the clinical picture of febrile jaundice (Weil's Disease) belong to the group of meat poisonings. ETIOLOGY Most of the outbreaks of this kind of meat poisoning have been traced to the meat of calves which had become septic from navel infection, or to the meat of cows which were slaughtered because they had been infected after calving, or were suffering from some peculiar intestinal or udder infection. Schneidemiihl 4 has analyzed 61 large outbreaks reported from 1868 to 1898, with the following result. The total number of cases was about 5,000, of which 76 died. In 38 of the outbreaks the disease was traced to the meat of cows, in 15 to that of calves, in 3 to that of steers, in 3 to that of hogs, and in two outbreaks to horse meat. In the case of the cows, in 16 instances the animals were killed because of gastric and intestinal disease; in 12 instances, because of disease of the organs of parturi- tion; in 3 instances because of disease of the udder; and in 3 instances because of foot and mouth disease. In the case of the calves, intestinal and joint disease were the main reasons for slaughtering the animals. According to these figures, therefore, the chief source of this form of meat poisoning is the meat of cows which have been slaughtered because of disease of the gastrointestinal tract, because of septic infection after calving, and septic infection of the udder. Next most