It's an alarming fact: our food is making us sick.
There are 81 million or more cases of food-borne illnesses every year, resulting in 9,000 deaths.
E. coli 0157:H7 causes over 20,000 illnesses and kills up to 500 people annually.
Two to four million illnesses occur in the U.S. each year from salmonella.
The list goes on. But you do not have to be on it.
A physician who is also a food safety expert, and an award-winning journalist, now provide the facts you need to prevent and find treatment for food-borne infections caused by "bad bugs" that cannot be seen, smelled, or tasted. This groundbreaking book tells you:
How to stop 85% of food poisoning risks immediately...with just two simple practices
Which foods and food preparation practices place you at a higher risk of illness
How to eat safely in restaurants, at parties, and while traveling
Why taking antibiotics and antacids puts you at greater risk
How to distinguish between food poisoning and the "stomach flu"
What to do if you're sick...and when to get medical attention fast
From the Publisher
"The book contains a wealth of information on common pathogens that contribute to food-borne illnesses and things we can do to minimize our risk of illness. The number of authoritative sources cited in the book is impressive."
--Rosetta Newsome, Ph.D., Senior Food Scientist, Institute of Food Technologistsyes
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