Provides historical background on the topic of food-borne diseases; identifies the twenty most common causes of food-borne illness in the kitchen; examines the dangers of various foods; discusses consumer protection issues; and describes the different types of food-borne pathogens.
Presents a history of food poisoning, which includes the great plague of Athens, the moldy grain consumed by the Puritans in seventeenth-century America, and the accidental arsenic poisoning of King George III.
Provides historical background on the topic of food-borne diseases; identifies the twenty most common causes of food-borne illness in the kitchen; examines the dangers of various foods; discusses consumer protection issues; and describes the different types of food-borne pathogens.
