The first scholarly history of food poisoning, telling of the discovery of food poisoning as a public health problem in the 1880s, of the discovery of pathways of infection and of the Salmonella family, and of the realisation that these organisms are deeply embedded in human and animal food chains and the subsequent importance of food hygiene.

A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent steady growth, urbanization, industrialization, and economic expansion, the nation altered its food choices, shifting away from locally produced plant-based nutrition. This new diet, rich in animal proteins and refined carbohydrates, made people taller and stronger, but it led to new types of health problems. Its production also relied on far greater acreage than Britain itself, forcing the nation to become more dependent on global resources. Otter shows how this issue expands beyond Britain, looking at the global effects of large agro-food systems that require more resources than our planet can sustain. This comprehensive history helps us understand how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and shows how dietary choices connect to the pressing issues of climate change and food supply.

Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.

This book looks at how the workplace was transformed through a greater awareness of the roles that germs played in English working lives from c.1880 to 1945. Cutting across a diverse array of occupational settings – such as the domestic kitchen, the milking shed, the factory, and the Post Office – it offers new perspectives on the history of the germ sciences. It brings to light the ways in which germ scientists sought to transform English working lives through new types of technical and educational interventions that sought to both eradicate and instrumentalise germs. It then asks how we can measure and judge the success of such interventions by tracing how workers responded to the potential applications of the germ sciences through their participation in friendly societies, trade unions, colleges, and volunteer organisations. Throughout the book, close attention is paid to reconstructing vernacular traditions of working with invisible life in order to better understand both the successes and failures of the germ sciences to transform the working practices and material conditions of different workplaces. The result is a more diverse history of the peoples, politics, and practices that went into shaping the germ sciences in late nineteenth- and early twentieth-century England.

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners. - Covers all major foodborne pathogens and toxins, and new emerging pathogens - Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety - Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations

Shows how the investigation of local outbreaks of typhoid fever in Victorian Britain led to the emergence of the modern discipline of epidemiology as the leading science of public health

This is the first volume to take a broad historical sweep of the close relation between medicines and poisons in the Western tradition, and their interconnectedness. They are like two ends of a spectrum, for the same natural material can be medicine or poison, depending on the dose, and poisons can be transformed into medicines, while medicines can turn out to be poisons. The book looks at important moments in the history of the relationship between poisons and medicines in European history, from Roman times, with the Greek physician Galen, through the Renaissance and the maverick physician Paracelsus, to the present, when poisons are actively being turned into beneficial medicines. Chapter 5 of this book is freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.

The Routledge History of Disease draws on innovative scholarship in the history of medicine to explore the challenges involved in writing about health and disease throughout the past and across the globe, presenting a varied range of case studies and perspectives on the patterns, technologies and narratives of disease that can be identified in the past and that continue to influence our present. Organized thematically, chapters examine particular forms and conceptualizations of disease, covering subjects from leprosy in medieval Europe and cancer screening practices in twentieth-century USA to the ayurvedic tradition in ancient India and the pioneering studies of mental illness that took place in nineteenth-century Paris, as well as discussing the various sources and methods that can be used to understand the social and cultural contexts of disease. Chapter 24 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 license. https://www.routledgehandbooks.com/doi/10.4324/9781315543420.ch24

Argues that the legacies of Victorian public health in England and Wales were not just better health and cleaner cities but also new ideas of property, liability, and community.

This collection of essays looks at issues of health and citizenship in Europe across two centuries. Contributors examine the extent to which the state can interfere with the private lives of its citizens, the role of individual responsibility and if any boundary occurs in terms of what the state can realistically provide.