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Eating dangerously : why the government can't keep your food safe-- and how you can

Booth, Michael 1965- (Author). Brown, Jennifer, 1975- (Added Author).

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  • 1 of 1 copy available at Kirtland Community College.

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0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Kirtland Community College Library RA 601 .B66 2014 30775305483464 General Collection Available -

Record details

  • ISBN: 9781442222663 (cloth : alk. paper)
  • ISBN: 1442222662 (cloth : alk. paper)
  • ISBN: 9781442222670 (electronic)
  • Physical Description: print
    x, 186 pages ; 24 cm
  • Publisher: Lanham : Rowman & Littlefield, [2014]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references (pages 157-176) and index.
Formatted Contents Note: Part I. Should we be afraid of our food? : Sick: It's what's for dinner -- Too many cooks, not enough test tubes -- Tracing to safety: the real-life "CSI" behind food outbreaks -- The whole world in your kitchen -- Dirty dishes: what happens to the perpetrators? -- Part II. How to feed your family safely and sanely : Handle with care (and bleach) -- Killer spouts and slimy spinach: the most dangerous foods may surprise you -- Dances with DNA, and reconsidering radiation -- So now you're sick -- Eating healthy and eating safe: no, they aren't the same thing -- Appendix A: Resources to help you eat less dangerously -- Appendix B. Food safety quick tips.
Summary, etc.: 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.
Subject: Food poisoning United States Prevention
Food adulteration and inspection Government policy United States
Food Safety measures
Foodborne Diseases prevention & control United States
Food Inspection standards United States
Safety Management United States
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