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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

by Elizabeth Scott, Paul Sockett
 

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All the information you need to protect yourself and your family

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

Overview

All the information you need to protect yourself and your family

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?

How to Prevent Food Poisoning gives you the facts, figures, and information you need to safeguard your family's health. From the many different causes and complications of food poisoning to workable guidelines that are practical and easy to follow, this unique guide gives you everything you need to select, prepare, and store food without risk or worry. Here are the right ways to:
* Be sure the food you're buying is safe
* Prevent food contamination in your home
* Transport and store food properly -- including leftovers
* Eat safely in restaurants
* Reduce germs in the kitchen.

Editorial Reviews

Library Journal
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

Product Details

ISBN-13:
9780470347195
Publisher:
Turner Publishing Company
Publication date:
05/02/2008
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
224
File size:
600 KB

Meet 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.

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