Eating dangerously
Subtitle: why the government can't keep your food safe-- and how you can
By: Michael Booth and Jennifer Brown
Contributors: Brown, Jennifer, 1975-
Published: 2014
Language: eng
Number of pages: 186
ISBN-13: 9781442222663; 9781442222670
Subjects: Foodborne Diseases; Safety measures; Government policy; Food adulteration and inspection; Food; Food Inspection; Standards; Safety Management; Prevention & control; Food poisoning; Prevention
Description: 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 that food may be.
Notes: Includes bibliographical references (pages 157-176) and index.
Table of contents: title: Sick: It's what's for dinner; title: Too many cooks, not enough test tubes; title: Tracing to safety: The real-life "CSI" behind food outbreaks; title: The whole world in your kitchen; title: Dirty dishes: What happens to the perpetrators?; title: Handle with care (and bleach); title: Killer spouts and slimy spinach: The most dangerous foods may surprise you; title: Dances with DNA, and reconsidering radiation; title: So now you're sick; title: Eating healthy and eating safe: No, they aren't the same thing; title: Appendix A: Resources to help you eat less dangerously; title: Appendix B: Food safety quick tips.