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How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling

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How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling

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Overview

From salmonella to deadly E.coli, from hepatitis-infected berries to mad cow disease, millions of people all over the world are getting sick from food they've eaten. How can you be sure the food you prepare for your family is safe? How can you protect yourself when eating out? What do you need to look out for?

Product Details

ISBN-13:	9781620456910
Publisher:	Turner Publishing Company
Publication date:	05/08/1998
Pages:	226
Product dimensions:	1.90(w) x 2.80(h) x 0.50(d)

About the Author

ELIZABETH SCOTT, Ph.D., is a well-known author and lecturer on consumer hygiene. She has appeared on Good Morning America and has been featured in the Washington Post, among other publications.
PAUL SOCKETT, Ph.D., is a scientist with the Canadian Laboratory Center for Disease Control, with more than fifteen years' experience investigating the causes of food poisoning in Canada and the United Kingdom.

WHAT IS FOOD POISONING?
The Rise of Food Poisoning.
What Causes Food Poisoning?
Eggs, Hamburgers, Berries, Water, and Mad Cow Disease.
FOOD POISONING AND YOU.
Symptoms and Complications of Food Poisoning.
What To Do If You Get Food Poisoning.
HOW TO PREVENT FOOD POISONING WHEN SHOPPING.
Choosing Where to Shop for Food.
Shopping for Food.
The Check-Out and Getting the Food Home Safely.
HOW TO PREVENT FOOD POISONING IN YOUR KITCHEN.
Storing Food at Home.
Preparing and Cooking Food Safely.
Serving Food Safely and Dealing with Leftovers.
Cooking for Holidays and Parties.
Home Food Preservation.
Kitchen Design and Sanitation.
SAFE COOKING FOR SPECIAL NEEDS.
Cooking for Higher-Risk Individuals.
Cooking for Seniors and Singles.
SAFE EATING AWAY FROM HOME.
How to Avoid Food Poisoning A La Carte.
THE SCIENCE OF FOOD POISONING.
How Food Poisoning Germs Make You Ill.
SELF-ASSESSMENT.
Food Safety Quiz.
Glossary.
Bibliography.
Index.

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Editorial Reviews

Foodborne illnesses, also referred to as food poisoning, is a signficant public health problem. As with most public health issues, education is the first step in prevention. Scott, a microbiologist specializing in consumer hygeine issues, and Sockett, a microbiologist and epidemiologist, have written a readable guide for the conusmer that discusses the prevalence, causes, and symptoms of foodborne illnesses. Well organized and thorough, the book focuses mainly on prevention in the home, covering shopping, food handling, cooking, and storage as well as safe eating away from home. Special attention is paid to high-risk individualssenior citizens, infants, pregnant women, and individuals with compromised immune systems. Appendixes include a guide to the major causes of food poisoning, a glossary, and a short bibliography. Recommended for public libraries. (Index not seen.)Cathy Weglarz, Univ. of Medicine and Dentistry of New Jersey Lib., New Brunswick

Library Journal

How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling

How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling

Paperback

Paperback

Related collections and offers

Overview

Product Details

About the Author

Table of Contents

Customer Reviews

Related collections and offers

Overview

Product Details

About the Author

Table of Contents

Related Subjects

Customer Reviews