Risks of Infection from Eating Meat [NOOK Book]

Overview

This is the eBook version of the printed book.

This Element is an excerpt from Germs, Genes, & Civilization: How Epidemics Shaped Who We Are Today (9780137019960) by David P. Clark. Available in print and digital formats.

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From E.coli and norovirus to Salmonella and mad cow disease: the reality of meat-borne infection, and what can be done to prevent it.

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Some 80 ...

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Risks of Infection from Eating Meat

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Overview

This is the eBook version of the printed book.

This Element is an excerpt from Germs, Genes, & Civilization: How Epidemics Shaped Who We Are Today (9780137019960) by David P. Clark. Available in print and digital formats.

¿

From E.coli and norovirus to Salmonella and mad cow disease: the reality of meat-borne infection, and what can be done to prevent it.

¿

Some 80 million cases of foodborne disease occur in the U.S. annually. One factor: the ever-increasing centralization of food processing. If one cow in a thousand carries Salmonella and the meat is sold by local butchers, only a handful of people get sick. But if thousands of cows are processed centrally and their meat is mixed together, it all becomes contaminated.

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Product Details

  • ISBN-13: 9780132102322
  • Publisher: Pearson Education
  • Publication date: 5/14/2010
  • Series: FTPress Executive Briefs Series
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Pages: 12
  • File size: 238 KB

Meet the Author

David P. Clark is Professor in the Microbiology Department at Southern Illinois University. He has published 70+ articles in scientific journals and is author of several college textbooks, including Brock Biology of Microorganisms, now in its 12th edition; Molecular Biology Made Simple and Fun, now in its 3rd edition; Molecular Biology: Understanding the Genetic Revolution; and Biotechnology: Applying the Genetic Revolution. Clark earned his Ph.D. from Bristol University in 1977. His research has focused on antibiotic resistance and the genetics and regulation of bacterial fermentation.

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