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Food irradiation has been in the news lately, and this news
strongly favors the consideration of food irradiation as a
practical, economical method for improving food safety and shelf
life. This new edition of a popular guidebook provides an updated,
detailed, readable survey of the past, present and future of food
irradiation. It covers a wide variety of topics ranging from the
scientific basics to an examination of the many objections to food
irradiation. Also included is a detailed discussion of the role of
food irradiation in preventing a variety of foodborne diseases.
Food irradiation has been in the news lately, and this news
strongly favors the consideration of food irradiation as a
practical, economical method for improving food safety and shelf
life.
This new edition of a popular guidebook provides an updated,
detailed, readable survey of the past, present and future of food
irradiation. It covers a wide variety of topics ranging from the
scientific basics to an examination of the many objections to food
irradiation. Also included is a detailed discussion of the role of
food irradiation in preventing a variety of foodborne diseases.
This is an update to the landmark guide to foodborne diseases and
how to prevent them.It is estimated that more than 100 million
foodrelated illnesses are recorded in the United States alone each
year, from undercooked fastfood hamburgers to chicken contaminated
with salmonella. Today, there are added worries due to increased
potential for food contamination on the global market, the prospect
of terrorism against the food supply, and the lack of adequate
regulation of food products and handling. Food safety has become a
daily concern. Written by renowned food expert Morton Satin, ""Food
Alert!, Second Edition"" provides an up-to-date and comprehensive
examination of the causes, dangers, and prevention of foodborne
diseases.New and updated topics include: the deficiencies of modern
food handling that allow germs and bacteria to thrive; protection
and prevention from exposure to foodborne illnesses; immediate
steps one should take if food poisoning strikes; the 20 most common
causes of foodborne illnesses in the kitchen; increasingly complex
food labeling; the growing threat of bioterrorism; new government,
industry, and consumer advocacy initiatives; up-to-date information
on inadequate reporting of foodborne disease incidents; and, more.
Did food poisoning play a role in the Salem witch trials, leading
to the hanging of nineteen men and women? Which poison recently
laced the food of Russian ex-KGB agent Viktor Litvinenko, and how
did it kill him? In Death in the Pot, internationally renowned food
expert Morton Satin documents several culinary mishaps and misdeeds
in an engrossing narrative that spans the ancient world to the
present day. Historic events both tragic and bizarre have resulted
from adulterated food. In the fifth century BCE, the great plague
of Athens, probably caused by contaminated cereals, led to the
defeat of the Athenians in the Peloponnesian War. In the
prescientific Middle Ages, illnesses resulting from contaminated
food were often attributed to the wrath of God or malevolent
spirits. Heavily infectious ergot induced a spasmodic muscle
condition, which the Church named "St. Anthony's Fire" and
interpreted as retribution by God on heretics. Similarly, in
seventeenth-century America the hallucinogenic symptoms of moldy
grain were thought by Puritans to be signs of witchcraft. Even the
madness of King George III, which played a role in the American
Revolution, may have been induced by accidental arsenic poisoning.
In the twentieth century, Satin recounts the efforts of modern
industrial societies to make food safer; in some cases these
efforts were heroic. For example, in the early days of the Food and
Drug Administration a "Poison Squad" was formed, consisting of
young scientists who willingly acted as guinea pigs to test the
toxic effects of chemical additives. Today, the government has
focused on the hazards of food bioterrorism. Satin concludes by
describing measures taken to protect the public from intentional
and unintentional poisoning, as well as recounting recent poisoning
incidents. Both a fascinating glimpse into history from a unique
angle and an authoritative reference work on food safety, Death in
the Pot offers entertaining and informative reading for laypersons
as well as experts in food technology and public health.
This is an update to the landmark guide to foodborne diseases and
how to prevent them.It is estimated that more than 100 million
foodrelated illnesses are recorded in the United States alone each
year, from undercooked fastfood hamburgers to chicken contaminated
with salmonella. Today, there are added worries due to increased
potential for food contamination on the global market, the prospect
of terrorism against the food supply, and the lack of adequate
regulation of food products and handling. Food safety has become a
daily concern. Written by renowned food expert Morton Satin, ""Food
Alert!, Second Edition"" provides an up-to-date and comprehensive
examination of the causes, dangers, and prevention of foodborne
diseases.New and updated topics include: the deficiencies of modern
food handling that allow germs and bacteria to thrive; protection
and prevention from exposure to foodborne illnesses; immediate
steps one should take if food poisoning strikes; the 20 most common
causes of foodborne illnesses in the kitchen; increasingly complex
food labeling; the growing threat of bioterrorism; new government,
industry, and consumer advocacy initiatives; up-to-date information
on inadequate reporting of foodborne disease incidents; and, more.
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