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 of 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.