The toxic oil syndrome that erupted suddenly in Spain in 1981 highlights clearly - and tragically - the crucial importance of food safety in daily life.
It points out once again the need for food surveillance and control at all stages of production, storage, distribution, sale and use.
In 1987 the Spanish Government and the Regional Office formalized their collaboration on an intensive international research effort that has led, among other things, to the strengthening of scientific capability in Spain.
This volume brings together the results of many of the studies on the syndrome, and outlines the directions that future research on the disease will follow.
It also provides an update on what has been learned since the publication in 1984 of the first WHO book entitled Toxic oil syndrome : mass food poisoning in Spain.
In six concisely written chapters, the authors deal with the various areas of scientific interest, namely epidemiology, clinical findings, pathology, experimental studies, the chemical composition of the oils associated with the syndrome, and immunology.
A seventh chapter addresses... the areas mapped out for future research - hopefully leading to the eventual solving of one of the most puzzling episodes of mass food poisoning in history.
Mots-clés Pascal : Contamination, Aliment, Intoxication alimentaire, Corps gras alimentaire, Epidémiologie, Maladie, Expérimentation, Immunologie, Espagne
Mots-clés Pascal anglais : Contamination, Food, Food poisoning, Edible fat, Epidemiology, Disease, Experimentation, Immunology, Spain
Notice produite par :
ENSP - Ecole nationale de la santé publique (devenue EHESP)
Cote : OS21/0065
Code Inist : 002B30A02A. Création : 28/11/1995.