Eating dangerously : why the government can't keep your food safe... and how you can / Michael Booth and Jennifer Brown.
By: Booth, Michael
.
Contributor(s): Brown, Jennifer.
Material type: 
TextPublisher: Lanham, Maryland : Rowman & Littlefield, [2014]Bibliography: Includes bibliographical references and index.Description: x, 186 pages ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781442222663 (hbk. : alk. paper); 1442222662 (hbk. : alk. paper).Subject(s): Food poisoning -- United States -- Prevention | Food adulteration and inspection -- Government policy -- United States | Food -- Safety measuresDDC classification: 615.9/45 | 363.192 | Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Two Weeks | Davenport Library Circulating Collection | Print-Circulating | 615.945 B644 2014 (Browse shelf(Opens below)) | Available | 34284003492154 |
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Includes bibliographical references and index.
Pt. I. Should we be afraid of our food? -- Sick : It's what's for dinner -- Too many cooks, not enough test tubes -- Tracing to safety : The real-life "CSI" behind food outbreaks -- The whole world in your kitchen -- Dirty dishes : What happens to the perpetrators? -- Pt. II. How to feed your family safely and sanely -- Handle with care (and bleach) -- Killer spouts and slimy spinach : The most dangerous foods may surprise you -- Dances with DNA, and reconsidering radiation -- So now you're sick -- Eating healthy and eating safe : No, they aren't the same thing.
Nearly 50 million Americans will get food poisoning this year. Spoiled, doctored or infected food will send more than 100,000 people to the hospital. Three thousand will die. The authors explain how the food system works-- and more importantly how it doesn't work.
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