Food Alert!: The Ultimate Sourcebook for Food Safety / Edition 2

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It is estimated that the annual number of foodrelated illnesses exceeds 100 million in the United States alone. From fast food hamburgers to salmonella, the dangers to our food supply make food safety a daily concern for everyone. Written by renowned expert Morton Satin, Food Alert! is the definitive consumer guide to the causes, dangers, and prevention of foodborne diseases.

Readers will find the most comprehensive, current, and accurate information on:
• Deficiencies of modern food handling that allow germs and bacteria to thrive
• Protection and prevention from exposure to foodborne illnesses
• Immediate steps to take if food poisoning strikes
• Precautions to take against foodborne illnesses abroad
• The 20 most common causes of foodborne illnesses in the kitchen
• A special reference section covering all of the potentially dangerous diseases and bacteria carried by food
• How food is grown or processed, packaged, handled, and stored before it reaches consumers
• An appendix of foodborne illnesses by symptom
• Resources such as organizations, periodicals, and websites
• The latest technologies and practices designed to make food safe.
Food Alert! is a musthave reference tool for research, as well as for the home.

"...offers special tips on how to handle, prepare, & store food so it will not become contaminated...provides an historical overview ranging from the discovery of micro-organisms to pasteurization & irradiation."

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Editorial Reviews

Library Journal

A timely revision of the 1999 edition, this resource has been fully updated to include recent discoveries in food-borne illness. Molecular biologist Satin (Death in the Pot) divides the text into four major segments: the complex history of food poisoning; major food sources and their characteristic pathogens; dangers extant at the consumer product and home-preservation levels; and pathogens' assorted forms. Three appendixes offer charts detailing various fungal, bacterial, and parasitic types; food preservation guidance; and informational web sites. Accessibly written and extremely well-organized, this is recommended for general collections.

—Savannah Schroll Guz
Explains in detail the causes, dangers, and prevention of food-borne diseases, translating sophisticated concepts and techniques for general readers. Offers descriptions of key food groups and contaminants that affect each one, and gives many tips on handling, preparing, and storing food. Offers guidelines and checklists for safe buying at the grocery store and safe eating in restaurants, and tells how to avoid the pitfalls of eating abroad. A special reference section details the different food-borne pathogens, how they thrive, how they harm, and how to stop them. Includes a glossary and a directory of information sources, plus b&w microscopic photos. Satin is a molecular biologist, an authority in the international food industry, and an expert in the field of food safety. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780816069682
  • Publisher: Facts on File, Incorporated
  • Publication date: 9/28/2008
  • Series: Facts for Life Series
  • Edition description: REV
  • Edition number: 2
  • Pages: 368
  • Age range: 14 - 17 Years
  • Product dimensions: 6.10 (w) x 9.00 (h) x 1.10 (d)

Table of Contents

Food-borne Diseases 1

Historical Background 3

What Is Food Poisoning? 16

Antibiotic Resistance 22

Sources of Food-borne Disease 33

Food Sources of Disease 35

The 20 Most Common Causes of Food-Borne Illness in the Kitchen 40

Poultry 44

Meat and Meat Products 56

Fish and Seafood 62

Dairy and Egg Products 70

Fruits, Vegetables and Nuts 86

Grain and Flour Products 95

Other Foods 100

Restaurants and Food Service 107

Consumer Protection 115

Incidence and Costs of Food-Borne Diseases 117

Methods to Reduce Food-Borne Diseases 130

In the Consumer's Interest 140

Self-Help 146

Safe Eating While Traveling 167

Problems Coming Down the Road 179

Where Do We Go from Here? 189

Food-borne Pathogens 203

Bacterial Diseases-Infective Forms 205

Toxin-Producing Forms 236

Diseases of Toxic Substances 245

Fungal Diseases 254

Parasitic Diseases 260

Viral Diseases 273

App. I Diseases, Causes and Symptoms 280

App. II Sources of Information About Food-Borne Diseases 288

App. III Storage Conditions for Selected Foods 299

Glossary 303

References 311

Index 331

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