MARC record from Internet Archive

LEADER: 03612cam 22005894a 4500
001 ocn213379655
003 OCoLC
005 20191120220039.0
008 080310s2008 nyua b 001 0 eng
010 $a 2008011038
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016 7 $a101468180$2DNLM
019 $a153580447$a153580596$a1003691500
020 $a9780816069682$q(hardcover ;$qalk. paper)
020 $a0816069689$q(hardcover ;$qalk. paper)
020 $a9780816069699$q(pbk. ;$qalk. paper)
020 $a0816069697$q(pbk. ;$qalk. paper)
035 $a(OCoLC)213379655$z(OCoLC)153580447$z(OCoLC)153580596$z(OCoLC)1003691500
042 $apcc
050 00 $aRA601.5$b.S28 2008
060 10 $aWC 268$bS253f 2008
082 00 $a615.9/54$222
100 1 $aSatin, Morton.
245 10 $aFood alert! :$bthe ultimate sourcebook for food safety /$cby Morton Satin.
250 $a2nd ed.
260 $aNew York, NY :$bFacts On File,$c℗♭2008.
300 $axvii, 350 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 311-330) and index.
505 0 $apt. 1. Food-borne diseases. -- Historical background -- What is food poisoning? -- Antibiotic resistance -- pt. 2. Sources of food-borne disease. -- Food sources of disease -- The 20 most common causes of food-borne illness in the kitchen -- Poultry -- Meat and meat products -- Fish and seafood -- Dairy and egg products -- Fruits, vegetables and nuts -- Grain and flour products -- Other foods -- Restaurants and food service -- pt. 3. Consumer protection. -- Incidence and costs of food-borne diseases -- Methods to reduce food-borne diseases -- In the consumer's interest -- Self-help -- Safe eating while traveling -- Problems coming down the road -- Where do we go from here? -- pt. 4. Food-borne pathogens. -- Bacterial diseases : infective forms -- Toxin-producing forms -- Diseases of toxic substances -- Fungal diseases -- Parasitic diseases -- Viral diseases -- Appendix 1 : Diseases, causes and symptoms -- Appendix 2 : Sources of information about food-borne diseases -- Appendix 3 : Storage conditions for selected foods.
520 1 $a"In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it."--Jacket.
650 0 $aFoodborne diseases$xPrevention.
650 12 $aFoodborne Diseases$xprevention & control.
650 22 $aFood Contamination$xprevention & control.
650 22 $aFood Handling.
650 22 $aFood Technology.
650 7 $aFoodborne diseases$xPrevention.$2fast$0(OCoLC)fst00931256
650 7 $aFood contamination$xPrevention.$2sears
938 $aBaker & Taylor$bBKTY$c39.95$d.00$i0816069689$n0007275119$sactive
938 $aBrodart$bBROD$n06859437$c$17.95
938 $aBaker and Taylor$bBTCP$n2008011038
938 $aChildren's Plus, Inc.$bCHIL$n100923
938 $aIngram$bINGR$n9780816069682
938 $aYBP Library Services$bYANK$n2556497
938 $aBlackwell Book Service$bBBUS$nR7737202$c$39.95
029 1 $aAU@$b000042858095
029 1 $aNLM$b101468180
029 1 $aNZ1$b12498335
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 807 OTHER HOLDINGS