foodborne diseases

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.

An exploration of food-borne illnesses that defines what they are, discusses causes, and examines problems that result from them as well as how they can be prevented.

Discusses food borne illnesses such as E. coli, Salmonella, and others, and decribes how people can get them, and how they can be effectively treated.

This book discusses food-borne diseases, such as ergotism, E. coli, and Salmonella, including the causes of food-borne diseases especially in developing countries, controversial issues on irradiation and the threat of food terrorism, and personal experiences of people with food-borne diseases.

Discusses the many risks to our food and water supplies, such as bacterial contaminants, pesticides, food additives, allergens, and industrial chemicals, as well as the shared responsibility of farmers, food processors, retailers, government regulators, and consumers to ensure a safe food supply for everyone.

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.

Examines food poisoning and foodborne diseases, discussing their history, symptoms, effects, diagnosis, treatment, and prevention.

Discusses various health concerns related to the foods we eat and tells how to avoid them.