The safety of our food supply is an environmental health issue that
affects every American citizen. The Centers for Disease Control and
Prevention estimate that more than 76 million people in the United
States suffer from foodborne illnesses every year. Microbiological
contamination-bacteria, viruses, and parasites-is the leading cause
of foodborne illness. Morrone faults the media for focusing the
anxieties of the American public on such issues as irradiated food,
genetically modified foods, and mad cow disease, while ignoring the
microbial foodborne pathogens that are running amok in our food
supply-except when point-source outbreaks of E. coli in spinach and
green onions or salmonella in peanut butter sicken thousands of
people at once. Many readers will be alarmed to learn from Poisons
on Our Plates that there is no federal environmental health policy
or agency that controls the bacteria and viruses in our food
supply. The FDA Food Code and various voluntary systems overseen by
local health departments are woefully inadequate. Drawing on
disturbing stories told by food safety professionals as well as on
statistical studies, the author paints a grimly fascinating picture
of the impact of bacteria and viruses on our food supply and how
they can make us sick. Morrone examines the increased risks that
come with the rise in food imports from high-contamination
countries such as China and Mexico. She advocates major changes to
our nation's environmental health policies in order to control the
growing dangers that foodborne illness pose to public health.
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