Authors: Morton Satin
ISBN-13: 9780816069699, ISBN-10: 0816069697
Format: Paperback
Publisher: Facts on File, Incorporated
Date Published: September 2008
Edition: REV
In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it.
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.
Food-borne Diseases 1
Historical Background 3
What Is Food Poisoning? 16
Antibiotic Resistance 22
Sources of Food-borne Disease 33
Food Sources of Disease 35
The 20 Most Common Causes of Food-Borne Illness in the Kitchen 40
Poultry 44
Meat and Meat Products 56
Fish and Seafood 62
Dairy and Egg Products 70
Fruits, Vegetables and Nuts 86
Grain and Flour Products 95
Other Foods 100
Restaurants and Food Service 107
Consumer Protection 115
Incidence and Costs of Food-Borne Diseases 117
Methods to Reduce Food-Borne Diseases 130
In the Consumer's Interest 140
Self-Help 146
Safe Eating While Traveling 167
Problems Coming Down the Road 179
Where Do We Go from Here? 189
Food-borne Pathogens 203
Bacterial Diseases-Infective Forms 205
Toxin-Producing Forms 236
Diseases of Toxic Substances 245
Fungal Diseases 254
Parasitic Diseases 260
Viral Diseases 273
App. I Diseases, Causes and Symptoms 280
App. II Sources of Information About Food-Borne Diseases 288
App. III Storage Conditions for Selected Foods 299
Glossary 303
References 311
Index 331