How to Prevent Food Poisoning

By Elizabeth Scott, Ph.D. and Paul Sockett, Ph.D

This book is a comprehensive examination of food safety. It examines causes of food-borne illness, impacts that are short- and long-term as well as fleeting or permanent, and prevention techniques. It explores food prepared and eaten at home, food prepared at home but eaten elsewhere, and food prepared and eaten outside the home. The authors also detail what conditions may make one most susceptible to food poisoning such as the regular consumption of antacids. The book closes with a self-assessment quiz, A-Z guide of food poisoning germs and an excellent glossary.
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