- Paperback: 320 pages
- Publisher: Atria Books; Reprint edition (January 6, 2004)
- Language: English
- ISBN-10: 0743421884
- ISBN-13: 978-0743421881
- Product Dimensions: 5.5 x 0.9 x 8.4 inches
- Shipping Weight: 10.4 ounces (View shipping rates and policies)
- Average Customer Review: 20 customer reviews
- Amazon Best Sellers Rank: #141,243 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Secret Life of Germs: What They Are, Why We Need Them, and How We Can Protect Ourselves Against Them Reprint Edition
Use the Amazon App to scan ISBNs and compare prices.
Frequently bought together
Customers who bought this item also bought
Booklist A fascinating, informative book on the good as well as the bad features of germs.
Publishers Weekly Field samplings from...pay phones, taxicabs, public restrooms...will startle readers, but the author is not an alarmist: His aim is disease prevention, and his method is education.
About the Author
Philip M. Tierno, Jr., Ph.D., helped solve the mystery behind toxic shock syndrome. He is Director of Clinical Microbiology and Immunology at New York University Medical Center and is a member of the faculty at NYU School of Medicine. He has appeared on such shows as 20/20, Oprah, Dateline, and PrimeTime. Dr. Tierno lives in a suburb of New York.
Browse award-winning titles. See more
Top customer reviews
It's not the most engaging book I've ever read, but it's well worth a look at for the sake of your health. I feel that Tierno is an excellent resource and I place confidence in his admonitions. Reading the book and applying some of the techniques he relates made me feel a lot more at ease (for example, I was shocked at how clean you can get your hands using only soap and water...I stopped using antibacterial soap, except for when I'm cooking).
The only things that I disagree with him on are the following:
1) You don't have to cook poultry to 180F, you can cook it at a lower temperature for longer (eg chicken breasts can be cooked at 140F for 20 minutes to pasteurize).
2) You don't have to use peroxide to clean produce, a plurality of sources (Universities of Utah, Maine, Colorado State, and the FDA) all recommend simply using water and a brush.
Other than that, this book is a fantastic resource.