Definition.THE: consumption of food or drink coritatiiinatetl with certain pathogenic bacteria niay give rise to tjypical infections which consbitate well-known clinical erit'itjies in nian. Into t8his class fall tuberculosis, bruc,ellosis, cholera, t8yphoid and dysentery.Thesct conditions do not, belong to t8he category of '' food poisoniiig ". There is a general teadt~ncy to rest,rict the use of the latter term to acicte qastro-eqiteritis due to bacterial inieetioii, of food or drink, where clinical signs are not neoessarily spt!cifically related to the cauml organism. T t will be noted that such a definition errcludcp food poisoning of non-bacterial origin, which ii~ay be duc t o chemicals or alkaloids, or to specific food idiosyncrasies of allergic origin.Bacterial food poisoning in man presents a problem of peculiar iniport

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