MARC Record from Library of Congress

LEADER: 02606cam a22003734a 4500
001 2008011038
003 DLC
005 20110209081839.0
008 080310s2008 nyua b 001 0 eng
010 $a 2008011038
016 7 $a101468180$2DNLM
020 $a9780816069682 (hardcover : alk. paper)
020 $a0816069689 (hardcover : alk. paper)
020 $a9780816069699 (pbk. : alk. paper)
020 $a0816069697 (pbk. : alk. paper)
035 $a(OCoLC)ocn213379655
040 $aDNLM/DLC$cDLC$dNLM$dBAKER$dBTCTA$dYDXCP$dC#P$dBWX$dYBM$dNOR$dKEC$dBTN$dVP@$dDLC
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,$cc2008.
300 $axvii, 350 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references (p. 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."--BOOK JACKET.
650 0 $aFoodborne diseases$xPrevention.
650 12 $aFood Poisoning$xprevention & control.
650 22 $aFood Contamination$xprevention & control.
650 22 $aFood Handling.
650 22 $aFood Technology.