Popis: |
SINCE 1930, when Cary, Dack, Woolpert, and Wiggers1 demonstrated that staphylococci are capable of causing food poisoning, many outbreaks have been recorded in the literature in which these organisms have been incriminated. There is little doubt that staphylococci are the most frequent causes of food poisoning in the United States at the present time. A survey of the literature on staphylococcus food poisoning indicates that bakery products, particularly those containing a cream or custard filling, have most frequently been involved in this type of food poisoning, although various other food products, such as milk,2'3, 4 gravy,5 cheese,6 and meat,7 have been occasionally incriminated. It is the purpose of this paper to point out another type of food product which, in the experience of the authors and their associates, is involved so frequently in staphylococcus food poisoning as to warrant particular attention. Dur |