ScholarLens Back to search
1931•JAMARequires access

STAPHYLOCOCCUS FOOD POISONING

EDWIN OAKES JORDAN

Open publisher page 23 citations

Abstract

European writers have generally held the opinion that bacilli of the Salmonella (paratyphoid-enteritidis) group are the common causes of bacterial food poisoning. Savage and White1state that the majority of outbreaks in Great Britain and practically all of any importance are due to specific infection or intoxication with bacilli of this group, and White2later specifies Bacillus aertrycke as the "cause of the vast majority of outbreaks and cases of acute gastro-enteritis (food poisoning)." Experience in this country has not shown that paratyphoid bacilli can be connected with outbreaks of food poisoning in nearly as high a proportion as indicated by the foregoing statements. Over a period of several years, material from typical outbreaks of food poisoning has been received from physicians and public health officials and subjected to careful examination in our laboratories. This material has consisted chiefly of food epidemiologically implicated and of stool samples from

About this research paper

What this paper is about

European writers have generally held the opinion that bacilli of the Salmonella (paratyphoid-enteritidis) group are the common causes of bacterial food poisoning. Savage and White1state that the majority of outbreaks in Great Britain and practically all of any importance are due to specific infection or intoxication with bacilli of this group, and White2later specifies Bacillus aertrycke as the "cause of the vast majority of outbreaks and cases of acute gastro-enteritis (food poisoning)." Experience in this country has not shown that paratyphoid bacilli can be connected with outbreaks of food poisoning in nearly as high a proportion as indicated by the foregoing statements. Over a period of several years, material from typical outbreaks of food poisoning has been received from physicians and public health officials and subjected to careful examination in our laboratories. This material has consisted chiefly of food epidemiologically implicated and of stool samples from

Why it matters

OpenAlex reports 23 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

European writers have generally held the opinion that bacilli of the Salmonella (paratyphoid-enteritidis) group are the common causes of bacterial food poisoning. Savage and White1state that the majority of outbreaks in Great Britain and practically all of any importance are due to specific infection or intoxication with bacilli of this group, and White2later specifies Bacillus aertrycke as the "cause of the vast majority of outbreaks and cases of acute gastro-enteritis (food poisoning)." Experience in this country has not shown that paratyphoid bacilli can be connected with outbreaks of food poisoning in nearly as high a proportion as indicated by the foregoing statements. Over a period of several years, material from typical outbreaks of food poisoning has been received from physicians and public health officials and subjected to careful examination in our laboratories. This material has consisted chiefly of food epidemiologically implicated and of stool samples from

Key concepts: Food poisoning, Outbreak, Salmonella Food Poisoning, Bacilli, Medicine, Salmonella enteritidis, Salmonella, Environmental health

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
STAPHYLOCOCCUS FOOD POISONING — Research Paper | ScholarLens