Despite frequent media accounts of such unpleasant matters as mad cow disease and outbreaks of food poisoning at fast-food restaurants, Nicols Fox argues, we know too little about the threat that current methods of food manufacture and distribution pose to health. Citing Center for Disease Control figures that put the food poisoning count alone at more than 81 million cases a year in the United States, she notes that in many countries it is unsafe to eat the skins of uncooked vegetables, eggs, ground meat, and other staples. Part of the problem lies in advances in transportation and storage technology, which allow us to consume foods grown very far away and at all seasons; part lies in the fact that bacteria are evolving to survive efforts to contain them. Fox's book is alarming--but appropriately so.
From Library Journal
Much has been written in journal articles about the increasing dangers faced by consumers when pathogenic microbes contaminate their food. Journalist Fox provides an in-depth analysis on foodborne pathogens; where they originate, how they are spread, why the incidence of foodborne illness is increasing, and what might be done to help alleviate the problem. Using numerous case studies, she examines contaminates such as salmonella, campylobacter, C. botulinum and V. cholerae. The E. coli hamburger outbreaks and "Mad Cow" disease are each allocated a lengthy chapter. Fox skillfully illustrates how changes in our social traditions and in industrial processing methods have provided hospitable niches for new and existing microbes. Competing agendas by the food industries, food regulators, scientists, politicians and the media have delayed improvements to the situation. Written for the lay reader, this frightening volume ends with a very brief listing of ways to minimize foodborne illnesses. Recommended for all libraries.?Tina Neville, Univ. of South Florida at St. Petersburg Lib.
Copyright 1997 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.