Food alert! the ultimate sourcebook for food safety /

• Main Author: Satin, Morton.
• Format: Electronic
• Language: English
• Published: New York, NY : Facts On File, c2008.
• Edition: 2nd ed.
• Subjects: Foodborne diseases > Prevention.; Food Poisoning > prevention and control.; Food Contamination > prevention & control.; Food Handling.; Food Technology.; MEDICAL > Toxicology.; Electronic books.
• Online Access: View fulltext via EzAccess; MyiLibrary

Explains in detail the causes and dangers of food borne diseases and gives many tips on selecting, handling, preparing, and storing food.

Table of Contents:

• 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.