| Document Type
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BL
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| Record Number
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979069
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| Doc. No
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b733439
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| Main Entry
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Satin, Morton.
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| Title & Author
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Food alert! : : the ultimate sourcebook for food safety /\ by Morton Satin.
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| Edition Statement
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2nd ed.
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| Publication Statement
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New York, NY :: Facts On File,, ©2008.
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| Page. NO
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xvii, 350 pages :: illustrations ;; 24 cm
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| ISBN
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0816069689
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: 0816069697
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: 9780816069682
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: 9780816069699
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| Bibliographies/Indexes
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Includes bibliographical references (pages 311-330) and index.
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| Contents
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pt. 1. Food-borne diseases. -- Historical background -- What is food poisoning? -- Antibiotic resistance -- pt. 2. Sources of food-borne disease. -- Food sources of disease -- The 20 most common causes of food-borne illness in the kitchen -- Poultry -- 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 -- pt. 3. Consumer protection. -- Incidence and costs of food-borne diseases -- Methods to reduce food-borne diseases -- In the consumer's interest -- Self-help -- Safe eating while traveling -- Problems coming down the road -- Where do we go from here? -- pt. 4. Food-borne pathogens. -- Bacterial diseases : infective forms -- Toxin-producing forms -- Diseases of toxic substances -- Fungal diseases -- Parasitic diseases -- Viral diseases -- Appendix 1 : Diseases, causes and symptoms -- Appendix 2 : Sources of information about food-borne diseases -- Appendix 3 : Storage conditions for selected foods.
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| Abstract
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"In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it."--Jacket.
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| Subject
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Foodborne diseases-- Prevention.
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| Subject
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Food contamination-- Prevention.
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Foodborne diseases-- Prevention.
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| Subject
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Foodborne Diseases-- prevention control.
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| Subject
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Food Contamination-- prevention control.
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| Subject
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Food Handling.
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| Subject
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Food Technology.
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| Dewey Classification
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615.9/54
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| LC Classification
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RA601.5.S28 2008
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| NLM classification
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WC 268S253f 2008
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