Abstract
A shocking and previously unknown epidemic of food-related illness gained recognition in May of 1981. The toxic oil syndrome (TOS), as it was to become known, was caused by the consumption of an oil that was purported to be edible olive oil, but was actually aniline-denatured rapeseed oil. Since the epidemic, researchers worldwide have pursued the etiologic agent of this devastating disease (Guitart and Gelpi, 1991; Kilbourne et al., 1988; Bernert, et al., 1987). At the height of the epidemic, more than 20,000 people in the central and northwestern regions of Spain had been afflicted and, of these, 11,000 required hospitalization. Since the epidemic, more than 800 of the afflicted have died.
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© 1997 Springer-Verlag Berlin Heidelberg
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Schurz, H.H. et al. (1997). Analytical Measurements of Products of Aniline and Triglycerides in Oil Samples Associated with the Toxic Oil Syndrome. In: Seiler, J.P., Vilanova, E. (eds) Applied Toxicology: Approaches Through Basic Science. Archives of Toxicology, vol 19. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60682-3_5
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DOI: https://doi.org/10.1007/978-3-642-60682-3_5
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