食品,卫生和实验室。英国食物中毒的简短历史,大约1850-1950年。

A. Hardy
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引用次数: 46

摘要

19世纪80年代,英国首次有迹象表明急性胃病是由一种特定的有机体引起的,此后,公众对食品安全和食物中毒的关注开始出现。尽管多年来病例报道很少,但中央医疗部门及其科学家急于扩大他们对该病的发病率、特定致病微生物和流行病学的了解。本文论证了19世纪英国食物中毒的广泛发生,并追溯了食物中毒发生的社会、经济和卫生背景。随着致命感染的消退,食物中毒成为地方和国家卫生当局日益关注的问题,他们试图提高公众对这种疾病的认识,并规范和改进食品处理方法。从1939年开始通报案件,再加上第二次世界大战期间和之后的社会变化,导致报告的事件不断升级,至今仍在继续。有人认为,这种趋势本质上是一种人工制品,如果放在更广泛的历史背景中考虑,其重要性就会降低。
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Food, hygiene, and the laboratory. A short history of food poisoning in Britain, circa 1850-1950.
Public health concern with food safety and food poisoning emerged in Britain in the 1880s following the first indication that acute gastric illness was caused by a specific organism. Although incidents were for many years only sparsely reported, the central medical department and its scientists were anxious to extend their knowledge of the incidence, specific causal organisms, and epidemiology of the illness. This paper argues for a widespread incidence of food poisoning in Britain in the nineteenth century and traces the social economic, and hygienic contexts within which it occurred. As deadlier infections retreated, food poisoning became an increasing concern of local and national health authorities, who sought both to raise public awareness of the condition as illness, and to regulate and improve food handling practices. Notification of cases was begun in 1939, and this, together with social changes during and after the Second World War, produced an escalating spiral of reported incidents which still continues. This trend, it is argued, is essentially an artefact, whose significance is reduced if considered in its broader historical context.
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