CHAPTER 15 



Food Poisoning and Food Infection 



THE NATURE OF THE PRORLEM 



CANNED GOODS 



MILK AND DAIRY PRODUCTS 



STAPHYLOCOCCUS FOOD POISONING 



SALMONELLA FOOD INFECTION 



ROTULISM 



STREPTOCOCCUS AND OTHER RACTERIAL POISONINGS 



CHEMICAL FOOD POISONING 



POISONOUS PLANTS AND ANIMALS 



PREVENTION OF FOOD POISONING AND INFECTION 



THE NATURE OF THE PROBLEM 



This should prove to be one of the more practical chapters in 

 the book. When students are asked for their comments after com- 

 pleting an introductory course in microbiology, they frequently 

 reply that the information they have derived from the lectures and 

 the readings on food poisoning seems to stay with them as long 

 as any other topic covered in the course. 



Those who have been duly impressed with what they have 

 been taught will more than likely spread their new-found knowl- 



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