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The Spanish toxic oil syndrome: Some explanations for the pathology and an appraisal of the similarities with other episodes of food adulteration
Author(s) -
Fears R.
Publication year - 1985
Publication title -
disasters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.744
H-Index - 70
eISSN - 1467-7717
pISSN - 0361-3666
DOI - 10.1111/j.1467-7717.1985.tb00925.x
Subject(s) - hazard , olive oil , medicine , disease , environmental health , poison control , occupational safety and health , pathology , medical emergency , toxicology , biology , food science , ecology
In 1981 in Madrid, a new disease was identified, and attributed to the fraudulent sale of adulterated, industrial‐quality oil as olive oil. The competing hypotheses for the clinical symptoms and tissue changes are reviewed but it is also important to note the general similarities between this epidemic and those other incidents where food adulteration has presented an acute hazard.