Food-Borne Infections and Intoxications.

This reference book deals with sanitation problems, food-borne diseases, and food poisoning caused by bacterial toxins and by metals. It is a supplement to the discussions in the authors' "Microbiology of Foods," published in 1944. The format is good, there are relatively few typographic errors, and a good index is included. A comprehensive review of the literature is presented indiscriminately, leaving the reader to draw his own conclusions. The evidence obtained from human feeding experiments with heat-killed cultures of Salmonella has failed to support the theory that heat-stabile toxins of Salmonella may cause illness when eaten by man. In spite of this the authors consider heat-stabile products of Salmonella a cause of illness in man. The book is useful as a historical review of the literature but is not too valuable for the clinician.