From 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 individualsAsenior 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.)ACathy Weglarz, Univ. of Medicine and Dentistry of New Jersey Lib., New Brunswick
Copyright 1998 Reed Business Information, Inc.
Book Description
A complete guide to protecting yourself and your loved ones from dangerous food. Deadly E. coli in hamburger meat, hepatitis-infected berries, mad cow disease...each year brings more news of people made sick from the food they eat. These well-publicized stories are just the tip of the iceberg, according to the USDA, which estimates that each year brings another 30 million cases of foodborne illness, costing billions of dollars and untold suffering. As public concern over food poisoning reaches page one of our national newspapers so does the demand for reliable information about what we can do to protect ourselves and our loved ones from contaminated food. Yet until now, outside of obscure pamphlets put out by public health organizations, it hasn't been available. This book fills the need.
*Provides guidelines on how to: prevent contamination in food prepared in the home, eat safely in restaurants, be sure the food you buy is safe, transport and store food, and properly prepare leftovers.
Elizabeth Scott, PhD (Newton, Massachusetts) is a well-known author and lecturer on safe eating. She has appeared on Good Morning America and has been featured in the Washington Post, among other publications. Paul Sockett, PhD (Ottawa, Canada) is a scientist with the Canadian Laboratory Center for Disease Control, with more than 25 years of experience in food hygiene in the UK and Canada.
