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Food Alert! The Ultimate Sourcebook for Food Safety (Second Edition)
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Merchandise Description
Morton Satin (2008)

It is estimated that more than 100 million food-related illnesses occur in the U.S. every year, several thousand of which prove fatal. These illnesses often result from eating things such as undercooked beef or pork, Salmonella-tainted produce, or raw, contaminated seafood. Today, food is shipped around the world without adequate regulation, increasing the potential for contamination, and the risk of bioterrorism against the food supply is greater now than it ever has been. In this book, the author explains the history and science of food contamination and preservation; the causes, dangers, and types of foodborne diseases; and most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it.

Topics include:
  • primary food contaminants,
  • major foodborne diseases,
  • recognizing a foodborne illness,
  • handling, preparing, and storing of food,
  • how to choose safe food, and
  • updated cases of foodborne illness.
350 pages, paperback.

Table of Contents
Preface to the First Edition
Preface to the Second Edition

Foodborne Diseases
Historical Background
What is Food Poisoning?
Antibiotic Resistance
Sources of Foodborne Disease
Food Sources of Disease
The 20 Most Common Causes of Foodborne Illness in the Kitchen
Meat and Meat Products
Fish and Seafood
Dairy and Egg Products
Fruits, Vegetables, and Nuts
Grain and Flour Products
Other Foods
Restaurants and Food Service
Consumer Protection
Incidence and Costs of Foodborne Diseases
Methods to Reduce Foodborne Diseases
In the Consumer’s Interest
Safe Eating While Traveling
Problems Coming Down the Road
Where Do We Go From Here?
Foodborne Pathogens
Bacterial Diseases—Infective Forms
Toxin-Producing Forms
Disease of Toxic Substances
Fungal Diseases
Parasitic Diseases
Viral Diseases
Appendix I: Diseases, Causes, and Symptoms
Appendix II: Sources of Information about Foodborne Diseases
Appendix III: Storage Conditions for Selected Foods

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