i6o SCIENCE PROGRESS 



causes of diseases due to food. Too frequently the investigation of out- 

 breaks is not carried beyond the identification of the offending article of 

 food. This is unfortunate. It is only upon the foundation of a mass of 

 exact evidence as to the actual toxic agents concerned that sound eco- 

 nomical methods of prevention of contamination can be built. Dr. W. G. 

 Savage contributes to the Cambridge Public Health Series a monograph 

 on Food Poisoning and Food Infections which is an authoritative treatment 

 of this subject, based upon a critical analysis of about 112 outbreaks in 

 this country investigated by the author, and supplemented by the reports 

 of some Continental workers. 



Food poisoning is largely bacterial in origin. Dr. Savage finds that the 

 bacteria responsible are almost exclusively of the Gaertner group, though 

 an exception is found in B. Botulinus, the organism of Botulism. The author 

 examines the popular belief that poisoning is due to putrefactive changes 

 in food, but finds no clear evidence to incriminate either the degradation 

 products of protein or the specific toxins of the putrefactive bacteria them- 

 selves. Whereas tainted food is possibly quite justifiably suspect, the cause 

 of its harmfulness has not yet been put upon a scientific basis. The popular 

 phrase " ptomaine poisoning " is grossly misleading. 



The responsibilities of public health administration are emphasised 

 in chapters dealing with food preservatives, with sources of contamination 

 — both chemical and bacterial — and with methods of investigating outbreaks. 

 Food as a means of transmitting infectious diseases is considered, whilst 

 anaphylaxis is suggested as an explanation of food idiosyncrasy. 



The work is written in an attractive way and can be recommended as 

 a clear authoritative guide to this important subject. 



R. K. C. 



I 



MISCELLANEOUS 



Bacteriology and Mycology of Foods. By Fred Wilbur Tanner, M.S., 

 Ph.D., Associate in Bacteriology, University of Illinois. [Pp. vi + 

 592.] (New York : John Wiley & Sons ; London : Chapman & Hall, 

 1919. Price 27s. 6d. net.) 



This work contains a great deal of information useful to those who have 

 to do with the scientific investigation of food problems, and it is undoubtedly 

 a valuable work, but it should be made clear at the outset that there is a 

 great deal more in it about bacteriology than about food. The first ten 

 chapters deal very largely with bacteriological technique, some of the sub- 

 ject-matter being very well presented. The last chapter, the fifteenth, deals 

 with epidemics. Out of the whole of the book there are thus only four 

 chapters actually concerned with the bacteriology of food, and these four 

 chapters occupy less than one-third of the whole book. Milk is fairly ade- 

 quately dealt with, and between twenty and thirty pages are devoted to 

 eggs. Out of this book of 592 pages, however, less than five pages are devoted 

 directly to meat and meat products, although there are, of course, inci- 

 dental references to meat elsewhere in the book. Information on the 

 bacteriology and mycology of plant products is confined to the chapter on 

 food preservation in general. 



The book will thus be useful to those who have to undertake the exam- 

 ination of food from the bacteriological or mycological point of view. The 

 chief criticism to be levelled at the book is in regard to its title, which appears 

 to be too comprehensive. As it stands, workers on meat, fish, fruit, and 

 vegetables are likely to be disappointed with the contents. 



W. S. 



