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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