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Book Titles No access
Eating Dangerously
Why the Government Can't Keep Your Food Safe ... and How You Can
Authors:
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Publisher:
2014
Summary
Americans are afraid of their food. And for good reason. In 2011, the deadliest food-borne illness outbreak in a century delivered killer listeria bacteria on innocuous cantaloupe never before suspected of carrying that pathogen. 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. We expect, even assume, our government will protect our food, but how often do you think a major U.S. food farm get inspected by federal or state officials? Once a year? Every harvest? Twice a decade? Try never. Eating Dangerously sheds light on the growing problem and introduces readers to the very real, very immediate dangers inherent in our food system.
This two-part guide to our food system's problems and how consumers can help protect themselves is written by two seasoned journalists, who helped break the story of the 2011 listeria outbreak that killed 33 people. Michael Booth and Jennifer Brown, award-winning health and investigative journalists and parents themselves, answer pressing consumer questions about what's in the food supply, what "authorities" are and are not doing to clean it up, and how they can best feed their families without making food their full-time jobs. Both deeply informed and highly readable, Eating Dangerously explains to the American consumer how their food system works—and more importantly how it doesn’t work. It also dishes up course after course of useful, friendly advice gleaned from the cutting-edge laboratories, kitchens and courtrooms where the national food system is taking new shape. Anyone interested in knowing more about how their food makes it from field and farm to store and table will want the inside scoop on just how safe or unsafe that food may be. They will find answers and insight in these pages.
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Bibliographic data
Copyright year
2014
ISBN-Print
978-1-4422-2266-3
ISBN-Online
978-1-4422-2267-0
Publisher
Rowman & Littlefield, Lanham
Language
English
Pages
186
Product type
Book Titles
Table of contents
ChapterPages
CONTENTS No access
INTRODUCTION No access
CHAPTER 1. SICK: IT’S WHAT’S FOR DINNER No access
CHAPTER 2. TOO MANY COOKS, NOT ENOUGH TEST TUBES No access
CHAPTER 3. TRACING TO SAFETY: THE REAL LIFE “CSI” BEHIND FOOD OUTBREAKS No access
CHAPTER 4. THE WHOLE WORLD IN YOUR KITCHEN No access
CHAPTER 5. DIRTY DISHES: WHAT HAPPENS TO THE PERPETRATORS? No access
CHAPTER 6. HANDLE WITH CARE (AND BLEACH) No access
CHAPTER 7. KILLER SPROUTS AND SLIMY SPINACH: THE MOST DANGEROUS FOODS MAY SURPRISE YOU No access
CHAPTER 8. DANCES WITH DNA, AND RECONSIDERING RADIATION No access
CHAPTER 9. SO NOW YOU’RE SICK No access
CHAPTER 10. EATING HEALTHY AND EATING SAFE: NO, THEY AREN’T THE SAME THING No access
APPENDIX A. Resources to Help You Eat Less Dangerously No access Pages 151 - 152
APPENDIX B. Food Safety Quick Tips No access Pages 153 - 156
