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Practical Meat Inspection
BOOK REVIEWS
49
trends in health expenditure in certain countries. Finally, the report discusses the uses of economic data in health plam:ing and ways in which information of the type presented in the study might be made continually available.
Practical Meat hl,vJection. By A. WILSON. Oxford, 1968: Blackwell Scientific Publications, pp. 196: 40s. Tins 13oo~ is of particular interest to veterinary students, trainee public health inspectors and trainee meat inspectors, it begins with a description of the various methods of slaughter of animals, including the Jewish shehitah. Details of basic physiology and anatomy follow. 1)istinguishing anatomical features of various animals are differentiated, and sex characteristics and how to estimate the age of carcasses are described. Abnormal and pathological condilions are presented and are a good introduction to an account of specific diseases. A useful addition to this section is advice to the student on how to judge what and how much of the affected carcass should be rejected on inspection, hwaluable to the student in early training is the listing o1"particular organs, showing the possible defects which he may find on inspection, and their distinguishing features. The concluding chapters provide notes on food poisoning, meat preservation and meat products. This is an easily readable textbook presenting the facts clearly with excellent illustrations. It is a good handbook o1" easy reference, which can be taken by the student to the abattoir for consultation on the spot. Food Poisoning and Food Hygiene, 2nd ed. By BET'r¥ C. t-lot~s. Maidenhead, 1968: Edward Arnold (Publishers) Ltd., pp. 252: 50s. M.O.sH. will -velcome the appearance of the second edition of this well known book. Many advances in knowledge of food poisoning have taken place since the lirst edition was published 15 years ago; two of the most important, the realization of the animal origin of many salmonellas and of the co1~tamination of many mass produced foodstuffs with food-poisoning organisms are well presented in the book and the implications in food hygiene fully discussed. The first part of the book on food poisoning and f0od-borne infection includes chapters on elementary bacteriology; sources, ways of spread and vehicles of food poisoning organisms; and examples of outbreaks o f tbod poisoning, including helpful diagrammatic representations of the sequence of events leading to these outbreaks. Part 2 is concerned with food hygiene and the prevention of food poisoning. Personal hygiene, storage and preparatiort of foods, and cleaning methods are considered. Mr Kluth contributes chapters on kitchen design, control of infestation and legislation. As in the past the book will prove wduable not only to people in the food industry, but to M.O.sH., health inspectors and others concerned in the prevention of foodborne disease. hfectious Disease: Epiderniolog), and Clinical Practice. By A. B. CHa~STIE, Edinburgh, 1969 : E. & S. Livingstone. pp. 1047 : 120s. THF.RE }tas long been a need for a comprehensive account of infectious diseases in the United Kingdom for doctors in the public health field, especially now that many practising M.O.sH. have had a little opportunity of gaining adequate experience in this aspect of their work. In this book Dr Christie of Fazakerly Hospital,
49
trends in health expenditure in certain countries. Finally, the report discusses the uses of economic data in health plam:ing and ways in which information of the type presented in the study might be made continually available.
Practical Meat hl,vJection. By A. WILSON. Oxford, 1968: Blackwell Scientific Publications, pp. 196: 40s. Tins 13oo~ is of particular interest to veterinary students, trainee public health inspectors and trainee meat inspectors, it begins with a description of the various methods of slaughter of animals, including the Jewish shehitah. Details of basic physiology and anatomy follow. 1)istinguishing anatomical features of various animals are differentiated, and sex characteristics and how to estimate the age of carcasses are described. Abnormal and pathological condilions are presented and are a good introduction to an account of specific diseases. A useful addition to this section is advice to the student on how to judge what and how much of the affected carcass should be rejected on inspection, hwaluable to the student in early training is the listing o1"particular organs, showing the possible defects which he may find on inspection, and their distinguishing features. The concluding chapters provide notes on food poisoning, meat preservation and meat products. This is an easily readable textbook presenting the facts clearly with excellent illustrations. It is a good handbook o1" easy reference, which can be taken by the student to the abattoir for consultation on the spot. Food Poisoning and Food Hygiene, 2nd ed. By BET'r¥ C. t-lot~s. Maidenhead, 1968: Edward Arnold (Publishers) Ltd., pp. 252: 50s. M.O.sH. will -velcome the appearance of the second edition of this well known book. Many advances in knowledge of food poisoning have taken place since the lirst edition was published 15 years ago; two of the most important, the realization of the animal origin of many salmonellas and of the co1~tamination of many mass produced foodstuffs with food-poisoning organisms are well presented in the book and the implications in food hygiene fully discussed. The first part of the book on food poisoning and f0od-borne infection includes chapters on elementary bacteriology; sources, ways of spread and vehicles of food poisoning organisms; and examples of outbreaks o f tbod poisoning, including helpful diagrammatic representations of the sequence of events leading to these outbreaks. Part 2 is concerned with food hygiene and the prevention of food poisoning. Personal hygiene, storage and preparatiort of foods, and cleaning methods are considered. Mr Kluth contributes chapters on kitchen design, control of infestation and legislation. As in the past the book will prove wduable not only to people in the food industry, but to M.O.sH., health inspectors and others concerned in the prevention of foodborne disease. hfectious Disease: Epiderniolog), and Clinical Practice. By A. B. CHa~STIE, Edinburgh, 1969 : E. & S. Livingstone. pp. 1047 : 120s. THF.RE }tas long been a need for a comprehensive account of infectious diseases in the United Kingdom for doctors in the public health field, especially now that many practising M.O.sH. have had a little opportunity of gaining adequate experience in this aspect of their work. In this book Dr Christie of Fazakerly Hospital,