Food Alert!: The Ultimate Sourcebook for Food Safety

Contents......Page 8
Preface to the First Edition......Page 12
Preface to the Second Edition......Page 16
Acknowledgments......Page 18
Food-borne Diseases......Page 20
HISTORICAL BACKGROUND......Page 22
ANTIBIOTIC RESISTANCE......Page 41
Sources of Food-borne Disease......Page 52
FOOD SOURCES OF DISEASE......Page 54
THE 20 MOST COMMON CAUSES OF FOOD-BORNE ILLNESS IN THE KITCHEN......Page 59
POULTRY......Page 63
MEAT AND MEAT PRODUCTS......Page 75
FISH AND SEAFOOD......Page 81
DAIRY AND EGG PRODUCTS......Page 89
FRUITS, VEGETABLES AND NUTS......Page 105
GRAIN AND FLOUR PRODUCTS......Page 114
OTHER FOODS......Page 119
RESTAURANTS AND FOOD SERVICE......Page 126
Consumer Protection......Page 134
INCIDENCE AND COSTS OF FOOD-BORNE DISEASES......Page 136
METHODS TO REDUCE FOOD-BORNE DISEASES......Page 149
IN THE CONSUMER’S INTEREST......Page 159
SELF-HELP......Page 165
SAFE EATING WHILE TRAVELING......Page 186
PROBLEMS COMING DOWN THE ROAD......Page 198
WHERE DO WE GO FROM HERE?......Page 208
Food-borne Pathogens......Page 222
BACTERIAL DISEASES—INFECTIVE FORMS......Page 224
TOXIN-PRODUCING FORMS......Page 255
DISEASES OF TOXIC SUBSTANCES......Page 264
FUNGAL DISEASES......Page 273
PARASITIC DISEASES......Page 280
VIRAL DISEASES......Page 293
Appendix I: Diseases, Causes and Symptoms......Page 300
Appendix II: Sources of Information About Food-Borne Diseases......Page 308
Appendix III: Storage Conditions for Selected Foods......Page 319
Glossary......Page 323
References......Page 331
Index......Page 351