Food-Contamination-Poisoning Books

Especially interesting and informative. Very valuable from the standpoint of family protection and community awareness on health problems.

This book cuts through the confusing, contradictory information we hear regarding pesticides, organic food, and other issues effecting the quality of the food we eat. It is extremely well referenced, timelessly relevant, easy to read, and, best of all, NOT BORING.

This book cuts through the confusing, contradictory information we hear regarding pesticides, organic food, and other issues effecting the quality of the food we eat. It is extremely well referenced, timelessly relevant, easy to read, and, best of all, NOT BORING.

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.

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.

Some of the stories told in this book (in flamboyant language, no less) are absolutely terrifying, and I wonder what they would think of today's preservative-laden foods and items made from products which don't exist in nature.

I wonder what people will think of modern technology in 70 years.

A well done book. Very interesting. A good rewiew for food hygiene and food microbiology. Good information and up to date.

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 in bacterial contamination of food, there is why this book is very important for our group of research. In our country, we havn't lot of teatcher who are specialised in this matter, we need help for advance in our research if you want to help us

The story begins in 1973 when the Michigan Chemical Corporation delivered by mistake an unknown quantitiy of PBB to an agricultural feed company. Employees there assumed that the poorly marked brown bags contained the magnesium oxide that had been ordered and mixed it into tons of cattle feed to be delivered all across the state ...

This pocket-sized book contains up-to-date nutrition and safety tips from the experts. Though it may be small enough to tote around in a purse while shopping, I would think it'd work better as a reference tool while you are making your shopping list. "Safe Food" helps you protect your family against food-born illness with tips on purchase, handling, cooking and storage of food.