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Bacterial Food Poisoning
1910.
PUBLIC REVIEWS.
BACTERIAL FOOD POISONING. By Prof. Dr. A. Dieudonn6, Munich. Translated and edited, with additions, by Dr. Charles Frederick Bolduan, I3acteriologist, Research Laboratory, D e p a r t m e n t of Health, City of New York. New York: Treat & Co., 19o 9 . Price 91. The Americans seem to make a habit of translating all and sundry of G e r m a n scientific publications, and occasionally find something worth the trouble. Prof. Dieudonn6's manual is certainly one worth doing into English, and thanks are certainly due to Dr. Bolduan for giving sanitarians in this country unacquainted with German, an opportunity of studying the book. T h e volume is not a large one, but it contains a great amount of useful matter. Poisoning, by meat, fish, cheese, ice-cream, potatoes and canned food is very fully considered, the symptoms, prophylaxis and treatment of each form being carefully described. An important feature is the inclusion of historical notes regarding various outbreaks of food poisoning which have occurred in G e r m a n y and America. Reference is also made to a certain number of English cases, though these do not seem to have been given the amount of attention they deserve. Not unnaturally, most space is given to the consideration of meat poisoning, and separate sections dealing with poisoning through diseased meat ; poisoning due to decayed meat, and sausage poisoning are included. T h e r e is also a good description of the technique of the bacteriological examination of unsound meat which should prove useful. The chapters on potato poisoning and poisoning through canned foods contain several new points, and will be found valuable. T h e work of tl~e editor and translator has been well done. The matter is well arranged, and the book is readable and exceedingly interesting, and m a y be safely recommended.
COWS, COWHOUSES AND MILK. By G. Mayall, M.R.C.V.S. L o n d o n : Baitli~re, Tindall and Cox. I9e9. Mr. Mayall's object in publishing this little book is to spread information with regard to the m a k i n g of clean, pure milk. Like m a n y others, he believes that there is no real necessity for our dependence on foreign countries for so great a part of our supply, and that we ought to produce more and better quality milk than we do at present. I f this volume could be placed in the hands of milk producers a n d - - m o r e important still--in those of the milkers and workpeople, and they could be induced to read it, there is no doubt
HEAZTH.
345
that an immense amount of good would be done. Education of. a class so conservative as farmers and milk producers is at best a very slow process; but books of this kind are certain to help considerably. The subjects dealt with are very numerous, and all of the important points are well brought out. T h e matter is well arranged and simply and interestingly written. The.illustrations, which are chiefly from photographs, are particularly well done. Several of the chapters have appeared already in certain of the trade journals, and here and there one may note a picturesque touch, almost journalistic, which increases the readability of the book. Practically on every page information of value is to be found, but those chapters dealing with cowhouses, new and existing, and the diseases of cows that may affect the milk, deserve special mention. W e have no hesitation in recommending Mr. Mayall's book to those for whom it is intended, and medical officers of health and others preparing pamphlets or lectures on milk and related subjects will find it exceedingly useful.
AMERICAN MEAT AND ITS INFLUENCE UPON THE PUBLIC HEALTH. By Albert Leffingwel], M.D., late President of the American H u m a n e Association. L o n d o n : George Bell & Sons, 191o. Price 3s. 6d. net. Dr. Leftingwell suspects the existence somewhere in America of something he calls a " Meat T r u s t . " This is not a business entity, but simply an influence which proceeds from the financial interests involved, and makes itself felt in connection with e.verything that touches the trade in flesh. H a v i n g such suspicions, the author carried out a long series of observations and investigations into the meat business in America, visiting stock yards, slaughter houses and packing houses. H e came to the conclusion that, despite the apparent stringency of the regulations passed after the recent disclosures, meat inspection is not so well carried out in the States as it ought to be, and that it is probable that at least that brand of meat which is used for canning purposes is not alway° above suspicion. T h e results of the investigations and the conclusions are evidently published with the object of bringing the matter prominently forward, but if the meat trust is so strong as the writer seems to believe, it is doubtful if any great amount of good will be done. The book does not appear to be one likely to have any wide appeal elsewhere than in America, but as it throws some interesting side-tights on Transatlantic methods in connection with the meat traffic, it is worthy of consideration.
PUBLIC REVIEWS.
BACTERIAL FOOD POISONING. By Prof. Dr. A. Dieudonn6, Munich. Translated and edited, with additions, by Dr. Charles Frederick Bolduan, I3acteriologist, Research Laboratory, D e p a r t m e n t of Health, City of New York. New York: Treat & Co., 19o 9 . Price 91. The Americans seem to make a habit of translating all and sundry of G e r m a n scientific publications, and occasionally find something worth the trouble. Prof. Dieudonn6's manual is certainly one worth doing into English, and thanks are certainly due to Dr. Bolduan for giving sanitarians in this country unacquainted with German, an opportunity of studying the book. T h e volume is not a large one, but it contains a great amount of useful matter. Poisoning, by meat, fish, cheese, ice-cream, potatoes and canned food is very fully considered, the symptoms, prophylaxis and treatment of each form being carefully described. An important feature is the inclusion of historical notes regarding various outbreaks of food poisoning which have occurred in G e r m a n y and America. Reference is also made to a certain number of English cases, though these do not seem to have been given the amount of attention they deserve. Not unnaturally, most space is given to the consideration of meat poisoning, and separate sections dealing with poisoning through diseased meat ; poisoning due to decayed meat, and sausage poisoning are included. T h e r e is also a good description of the technique of the bacteriological examination of unsound meat which should prove useful. The chapters on potato poisoning and poisoning through canned foods contain several new points, and will be found valuable. T h e work of tl~e editor and translator has been well done. The matter is well arranged, and the book is readable and exceedingly interesting, and m a y be safely recommended.
COWS, COWHOUSES AND MILK. By G. Mayall, M.R.C.V.S. L o n d o n : Baitli~re, Tindall and Cox. I9e9. Mr. Mayall's object in publishing this little book is to spread information with regard to the m a k i n g of clean, pure milk. Like m a n y others, he believes that there is no real necessity for our dependence on foreign countries for so great a part of our supply, and that we ought to produce more and better quality milk than we do at present. I f this volume could be placed in the hands of milk producers a n d - - m o r e important still--in those of the milkers and workpeople, and they could be induced to read it, there is no doubt
HEAZTH.
345
that an immense amount of good would be done. Education of. a class so conservative as farmers and milk producers is at best a very slow process; but books of this kind are certain to help considerably. The subjects dealt with are very numerous, and all of the important points are well brought out. T h e matter is well arranged and simply and interestingly written. The.illustrations, which are chiefly from photographs, are particularly well done. Several of the chapters have appeared already in certain of the trade journals, and here and there one may note a picturesque touch, almost journalistic, which increases the readability of the book. Practically on every page information of value is to be found, but those chapters dealing with cowhouses, new and existing, and the diseases of cows that may affect the milk, deserve special mention. W e have no hesitation in recommending Mr. Mayall's book to those for whom it is intended, and medical officers of health and others preparing pamphlets or lectures on milk and related subjects will find it exceedingly useful.
AMERICAN MEAT AND ITS INFLUENCE UPON THE PUBLIC HEALTH. By Albert Leffingwel], M.D., late President of the American H u m a n e Association. L o n d o n : George Bell & Sons, 191o. Price 3s. 6d. net. Dr. Leftingwell suspects the existence somewhere in America of something he calls a " Meat T r u s t . " This is not a business entity, but simply an influence which proceeds from the financial interests involved, and makes itself felt in connection with e.verything that touches the trade in flesh. H a v i n g such suspicions, the author carried out a long series of observations and investigations into the meat business in America, visiting stock yards, slaughter houses and packing houses. H e came to the conclusion that, despite the apparent stringency of the regulations passed after the recent disclosures, meat inspection is not so well carried out in the States as it ought to be, and that it is probable that at least that brand of meat which is used for canning purposes is not alway° above suspicion. T h e results of the investigations and the conclusions are evidently published with the object of bringing the matter prominently forward, but if the meat trust is so strong as the writer seems to believe, it is doubtful if any great amount of good will be done. The book does not appear to be one likely to have any wide appeal elsewhere than in America, but as it throws some interesting side-tights on Transatlantic methods in connection with the meat traffic, it is worthy of consideration.