San Antonio College Library

"With science and deft humor, epidemiologist David Waltner-Toews brings us tales of the bacteria, viruses, and parasites that have made their way into our food supply. He describes the global patterns of foodborne disease, from ciguatera toxins in fish to pandemics of Salmonella, and the changes in climate, culture, agriculture, and trade that have led to the emergence of new diseases and epidemics. Finally, he provides advice for what we can do."--Jacket....

Each year about 48 million Americans get sick from contaminated foods or beverages, causing symptoms from vomiting to abdominal pain and even death in severe cases. Now microbiologists are working on a new way to target and kill the bacteria that cause foodborne illnesses before they can get you sick.

Describes common -- and serious -- food-borne illnesses, how they're spread, and how they can be prevented through careful food handling and proper food preparation. Tips for selecting safe food at the market and the optimal temperatures for cooking meats and eggs are covered as well.

Despite the efforts of experts and agencies, food-borne illness outbreaks still occur. This programme examines the risks facing consumers while highlighting food-handling methods for addressing those risks.

Discusses the processes of safely handling, preparing and storing food to prevent foodborne illness.

Eating Dangerously explains to the American consumer how their food system works and more importantly how it doesn't work. It also dishes up course after course of friendly advice gleaned from the cutting-edge laboratories, kitchens and courtrooms where the national food system is taking new shape. Anyone interested in knowing more about how their food makes it from field and farm to store and table will want the inside scoop on just how safe or unsafe...

"From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrieres traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices."--Jacket.