How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling - Softcover

Scott, Elizabeth; Sockett, Paul

Softcover

ISBN 10: 0471195766 ISBN 13: 9780471195764

Publisher: Trade Paper Press, 1998

Synopsis

From salmonella to deadly E.coli, from hepatitis-infected berries to mad cow disease, millions of people all over the world are getting sick from food they've eaten. How can you be sure the food you prepare for your family is safe? How can you protect yourself when eating out? What do you need to look out for?

About this title

About the Author

ELIZABETH SCOTT, Ph.D., is a well-known author and lecturer on consumer hygiene. She has appeared on Good Morning America and has been featured in the Washington Post, among other publications.
PAUL SOCKETT, Ph.D., is a scientist with the Canadian Laboratory Center for Disease Control, with more than fifteen years' experience investigating the causes of food poisoning in Canada and the United Kingdom.

From the Back Cover

All the information you need to protect yourself and your family

From salmonella to deadly E.coli, from hepatitis-infected berries to mad cow disease, millions of people all over the world are getting sick from food they've eaten. How can you be sure the food you prepare for your family is safe? How can you protect yourself when eating out? What do you need to look out for?

How to Prevent Food Poisoning gives you the facts, figures, and information you need to safeguard your family's health. From the many different causes and complications of food poisoning to workable guidelines that are practical and easy to follow, this unique guide gives you everything you need to select, prepare, and store food without risk or worry. Here are the right ways to: Be sure the food you're buying is safe Prevent food contamination in your home Transport and store food properly -- including leftovers Eat safely in restaurants Reduce germs in the kitchen.

Reviews

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.

Edition details

• Publisher: Trade Paper Press
• Publication date: 1998
• Language: English
• ISBN 10: 0471195766
• ISBN 13: 9780471195764
• Binding: Paperback
• Edition number: 1
• Number of pages: 224