Product Description
In 2005, the Argonne National Laboratory proved that the great German composer Ludwig van Beethoven died prematurely from lead poisoning. This is just one example of how poisoning, both natural and deliberate, has affected the course of history.

Battles have been lost or won--as internationally renowned food expert Morton Satin shows-because of unclean, adulterated food. In this engrossing narrative, Satin spans the ancient world to the present day, documenting events both tragic and bizarre through the ages. In the fifth century B.C.E., the great plague of Athens, probably caused by contaminated cereals, led to the defeat of the Athenians in the Peloponnesian War. In the prescientific Middle Ages, illnesses resulting from contaminated food were often attributed to the wrath of God or malevolent spirits. Heavily infectious ergot induced a spasmodic muscle condition, which the Church named "St. Anthony's Fire" and interpreted as retribution by God on heretics. Similarly, in seventeenth-century America the hallucinogenic symptoms of moldy grain were thought by Puritans to be signs of witchcraft. Even the madness of King George III, which played a role in the American Revolution, may have been induced by accidental arsenic poisoning.

In the twentieth century, Satin recounts the efforts of modern industrial societies to make food safer; in some cases these efforts were heroic. For example, in the early days of the Food and Drug Administration a "Poison Squad" was formed, consisting of young scientists who willingly acted as guinea pigs to test the toxic effects of chemical additives. Today, the government has focused on the hazards of food bioterrorism. Satin concludes by describing measures taken to protect the public from intentional and unintentional poisoning, as well as recounting recent poisoning incidents, including which poison recently laced the food of Russian ex-KGB agent Alexander Litvinenko, and how did it kill him?.

Both a fascinating glimpse into history from a unique angle and an authoritative reference work on food safety, Death in the Pot offers entertaining and informative reading for laypersons as well as experts in food technology and public health. ... Read more

Customer Reviews (2)

A Thrilling and Informative Masterpiece
I found this book almost impossible to put down. In six chapters, the author, a molecular biologist, describes various instances in human history in which some sort of poisoning occurred. Some of these poisonings were purely accidental while others were deliberate, but they all involved the interactions between the human body and the various toxins that can cause it harm. Indeed, one can wonder how the human race has survived for so long in view of all the dangerous substances that can be innocently ingested. The many incidents described span millennia - the latest one having occurred only a couple of years ago. For each case, the author has included the relevant historical information, the aftermath and current understanding of what happened. I found the writing style to be particularly outstanding: it is simple, clear, engaging, authoritative, friendly and quite witty in many places (in fact, on a couple of instances, I found myself laughing out loud). Although this gripping masterpiece can be enjoyed by anyone, it may be particularly relished by history, true crime and science buffs alike.

A fine history packed with footnoted references
DEATH IN THE POT: THE IMPACT OF FOOD POISONING ON HISTORY is an intriguing college-level survey of how food poisoning has affected history, whether the poisoning was intentional or unintentional. From an early 5th century Athens plague probably caused by contaminated cereals which led to their defeat in the Peloponnesian War to efforts to make modern food safer, this is a fine history packed with footnoted references and perfect for both college-level history and health collections alike. ... Read more

Product Description
All the information you need to protect yourself and your family

From salmonella to deadly E.coli, from hepatitis-infected berries to mad cow disease, millions of people all over the world are getting sick from food they've eaten. How can you be sure the food you prepare for your family is safe? How can you protect yourself when eating out? What do you need to look out for?

How to Prevent Food Poisoning gives you the facts, figures, and information you need to safeguard your family's health. From the many different causes and complications of food poisoning to workable guidelines that are practical and easy to follow, this unique guide gives you everything you need to select, prepare, and store food without risk or worry. Here are the right ways to:

• Be sure the food you're buying is safe
• Prevent food contamination in your home
• Transport and store food properly — including leftovers
• Eat safely in restaurants
• Reduce germs in the kitchen.

Customer Reviews (1)

Finally, a diet book that really works!
Want to lose weight?

Read this book and you will never want to eat again!

Yikes!There are over 1,000 foodborne illnesses in my kitchen alone.I'm going to hide under my bed until all the bad things go away. ... Read more

Product Description
Did you know that your nerve impulses are 1,000 times SLOWER than your computer? Or that it's normal to fart - as often as 20 times a day? Get the buzz on health and the human body with this fun and fascinating series. ... Read more

Customer Reviews (1)

Every young student should be introduced to the important topic of food safety!
Have you ever felt like you were going to die when you've eaten something and then become quite sick later on?Your stomach flip flops, you might be throwing up and you're running a fever.Many times food born illnesses can be totally avoided if you follow some basic food safety rules.There are many "rules" you can follow to insure you won't become ill or cause someone else to become ill through carelessness.One very important rule is that you should "keep hot food hot and cold food cold."Food poisoning is "caused by tiny microbes, such as bacteria" and ignoring basic food safety rules can potentially make you very ill.

This is a "True Book."In the front of the book there are two sentences, but only one is true.When you read this book carefully, you'll be able to find the true one.By the time you finish you'll be very savvy and food safety conscious.You'll learn about moldy foods (throw `em out!), organic foods, foods that may contain pesticides, government food inspections (FSIS, FDA and EPA), local health departments, helpful bacteria, harmful bacteria (Salmonella, Staph and E. Coli), refrigerator safety rules, pasteurization and ways you can lower or prevent you "risk of getting food poisoning."

This is a very well written and well-organized book that every young person should be introduced to.The material is concise and the numerous photographs compliment and illustrate the information nicely.Throughout the book are numerous informative sidebars, a food-safety time line and several scattered true facts.In the back of the book there is a page of true statistics, a listing of important words (they are in bold print throughout the text), an index and additional recommended book, organization and web site resources.Did you know that botulinum bacteria can "survive in boiling water for hours?"Facts in this book will give you a lot to think about! ... Read more

Product Description
The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published. As in the first edition of his book, Adrian Eley summarizes information on the principal agents that cause food poisoning and emphasizes their mode of action. Also discussed in chapters written by specially selected expert in the area are epidemilogical features of food poisoning, microbiological control of food production, mycoticoxic fungi and food safety legislation. Each chapter has been comprehensively updated to include any changes in for example laboratory practice, legislation, etc. Also included in this edition is a new chapter on food hygiene. Microbial Food Poisoning, Second Edition, appeals to students studying a wide range of courses, including medical microbiology, food science, and technology, nutrition, general microbiology and environmental health. This book will also be of use to professionals in a range of disciplines including food science, medicine, health sciences and environmental and public health. ... Read more

Customer Reviews (1)

help the researcher
I am post graduate in University of Oran Algeria, I am working on biology and marine pollution, my study is obout the bacterial contamination of mussels "Mytilus galloprovincialis". I am very interesting inbacterial contamination of food, there is why this book is very importantfor our group of research. In our country, we havn't lot of teatcher whoare specialised in this matter, we need help for advance in our research ifyou want to help us ... Read more

Product Description
This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks.Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors.Hobb's Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness.Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food.Information about the behavior of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is appliced to manufacture and retail procedures, and to equipment and kitchen design.For the first time the book includes coverage of waterborne infections and sewage and, through judiciuos selection of case examples, indicates the global nature of food and water hygiene today.The contribution of different professional groups to the control of food and waterborne organisms is also recognized.This book remains an essential course text for students and lectureres dealing with food science, public health, microbiology, environmental health and the food service industry.It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade. ... Read more

Customer Reviews (1)

For who wants to know more about food hygiene
A well done book. Very interesting. A good rewiew for food hygiene and food microbiology. Good information and up to date. ... Read more

Product Description
Food Safety offers an intriguing, anecdotal assessment of food- and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks from cholera to E. coli O157:H7 to mad cow disease.

This informative book is accessible and engaging, with minimal jargon. Extensive references are included at the conclusion of each chapter, and three appendixes detail the pathogens that cause most foodborne illness, key terms, and common abbreviations and acronyms used by the major world regulatory agencies.

Key Features
* Offers an international scope of coverage, including information on food outbreaks in various countries
* Traces the safety lapses and responsibilities behind modern and historic outbreaks of food- and waterborne disease
* Emphasizes that food safety is everyone's responsibility from governments down to the food handler in the restaurant or home
* Presents summary information on the pathogens that are the major causes of most food-borne illnesses
* Engages readers with its accessible writing style ... Read more

Customer Reviews (1)

Agood book
El título del libro no se condice con lo que uno encuentra. Da la impresión equivocada que es un libro para principiantes, pero no lo es. Es un muy buen libro para aquellas personas que trabajan en el área de la seguridad e higiene alimentaria. Me parece didáctico y actualizado en sus conceptos. ... Read more

Product Description
This is an OCR edition without illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from GeneralBooksClub.com. You can also preview excerpts from the book there. Purchasers are also entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Original Published by: Treat in 1909 in 139 pages; Subjects: Food poisoning; Medical / Microbiology; Medical / Toxicology; Technology ... Read more

Product Description
Central Public Health Laboratory, London, U.K. New edition of a text on the causes and prevention of food poisoning and other food-borne illnesses. For professionals in food science, catering, environmental health, and microbiology. Illustrated. Uses case studies. Previous edition 1987. ... Read more

Product Description
This book talks about food hygiene and the travel industry, Campylobacter and E.coli Hazard analysis, and Scottish food hygiene legislation. ... Read more

Product Description
In March 2001, the National Institutes of Health issued the following warning: "The number of Web sites offering health-related resources grows every day. Many sites provide valuable information, while others may have information that is unreliable or misleading."Furthermore, because of the rapid increase in Internet-based information, many hours can be wasted searching, selecting, and printing.This book was created for medical professionals, students, and members of the general public who want to conduct medical research using the most advanced tools available and spending the least amount of time doing so. ... Read more

Product Description
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics.

Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points. ... Read more

Customer Reviews (1)

This book is great!
In my opinion this book is great. It covers all the basic stuff that you need to know about food microbiology. It is not in depth, but covers just all the things that you need to know. I like it a lot. ... Read more

Product Description
Preventing food poisoning is not just a matter of personal health. With the development of the tourism and hospitality industries, the ever present danger of food poisoning is becoming a major public health issue. Food Poisoning Prevention goes beyond conventional guidance about food hygiene. The book focuses on conditions, standards and case histories. The author had adopted a systematic approach by describing the nature of a hygiene problem, providing the reader with practical steps to avoid contamination, and then outlining a typical case history so that any food handler can recognise the tell-tale symptoms of an impending disaster. ... Read more

Product Description
Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products.  This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include:

• the dominant foodborne microorganisms;
• the means of their detection;
• microbiological criteria and sampling plans;
• the setting of microbial limits for end-product testing;
• predictive microbiology;
• the role of HACCP;
• the setting of Food Safety Objectives;
• relevant international regulations and legislation.

This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including:

• microbiological risk assessment;
• bacterial genomics and bioinformatics;
• detergents and disinfectants, and the importance of hygiene practice personnel.

The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe ... Read more

Customer Reviews (1)

excellent book
The book is an excellent textbook for food safety and food microbiology classes. I use it in my graduate course, and I have recommended more than once to colleagues. ... Read more

Product Description
The definitive pocket guide on food safety—from the source America turns to for food and nutrition advice. Each year, about one in every 10 Americans develops a food-related illness. You can protect yourself with Safe Food for You and Your Family, an indispensable guide to preventing foodborne illness. This book explains how to detect hidden dangers at home or away, which foods are potentially unsafe, and how they become contaminated. Valuable tips include preventing the spread of bacteria in your kitchen, how to tell if food has gone "bad," storing and serving safe foods, and how to pack bag lunches safely and order at restaurants, markets, and delis. ... Read more

Customer Reviews (1)

Helps you make informed decisions
This pocket-sized book contains up-to-date nutrition and safety tips fromthe experts. Though it may be small enough to tote around in a purse whileshopping, I would think it'd work better as a reference tool while you aremaking your shopping list."Safe Food" helps you protect your familyagainst food-born illness with tips on purchase, handling, cooking andstorage of food. ... Read more

Product Description
Originally published in 1917.This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies.All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. ... Read more