foodborne diseases

"Yasmina isn't like the other kids in her city. Maybe it's the big chef hat she wears. Or the fact that she stuffs her dad's lunchbox full of spring rolls instead of peanut butter and jelly. She might be an oddball, but no one can deny that Yasmina has a flair for food. All she needs to whip up a gourmet meal is a recipe from her cookbook and fresh vegetable form the community garden. But everything changes when the garden is bulldozed and replaced with a strange new crop of potatoes. Her neighbors can't get enough of these spuds!"--Amazon.

"Grocery stores have vastly increased the convenience and availability of food shopping, but they have also made it easier for the average consumer to ignore the conditions their food is grown or raised in. Generally, it is only whena deadly outbreak of food-borne illness occurs that people scrutinize the food industry. Text, augmented with . . . charts and . . . fact boxes, provides a comprehensive guide to the history of food safety laws in the United States. Readers learn about the major food-borne diseases and what causes them, as well as the present and future state of food technologies in America"--Provided by publisher.

"Learn about E. coli, the round worm A. lumbricoides, hepatitis A, C. jejuni, and Staphylococcus aureus. Then try to guess the disease in three different cases"--Provided by publisher.

Provides an overview of the dangers of food poisoning and foodborne diseases, drawing on case studies to examine the diseases caused by ingesting unsafe foods and what government agencies do to protect the food supply.

Presents information about commonly occurring bacterial, viral, and parasitic diseases that are transmitted to humans through food and water; examines the different types of diseases that are transmitted to humans by exposure to infected animals and insects; and describes some diseases travelers may encounter.

Provides comprehensive information on Earth's food supply and its protection, the interrelationships of the natural world, environmental problems both natural and man-made, the relative risks associated with these problems, and solutions for resolving and/or preventing them.

Provides historical background on the topic of food-borne diseases; identifies the twenty most common causes of food-borne illness in the kitchen; examines the dangers of various foods; discusses consumer protection issues; and describes the different types of food-borne pathogens.

School lunch will never look the same after devouring such chapters as "A Peanut Butter and Rat Hair Sandwich" and "Maggot Cheese, Anyone?" Enlarged images showcase bugs that feed on what should be ours to eat, alongside text that delights in imparting gross facts about the tiny diners and what and how they ingest, how quickly they multiply, what they leave behind, and the consequences of eating infested food. Sidebars impart such tidbits as how many insect parts the U.S. government says are allowable in peanut butter, and why it is important to wash salad.

Contains fifteen essays in which the authors debate issues related to food-borne illnesses, discussing the threat of mad cow disease, terrorism, genetically modified foods, irradiation, federal inspection, and other topics.