Safe Eating: Protect Yourself Against E. Coli, Salmonella, and Other Deadly Food-Borne Pathogens - Softcover

Acheson, David W. K.; Levinson, Robin

 
9780440226598: Safe Eating: Protect Yourself Against E. Coli, Salmonella, and Other Deadly Food-Borne Pathogens
Softcover
ISBN 10: 0440226597 ISBN 13: 9780440226598
Verlag: Bantam USA, 1998

Inhaltsangabe

Offering clinical advice on how to avoid illness from the food we eat, a guide explains what to do if we do get poisoned by food, offering descriptions of common food-borne bacteria, contamination possibilities for each food group, how to properly clean food, and much more. Original.

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Über die Autorin bzw. den Autor

David W.K.  Acheson, M.D., is a former practicing physician with a specialty in gastroenterology, who has treated numerous patients with food-borne illnesses.  He is currently director of the food safety initiative at New England Medical Center and is a member of the immunology faculty at Tufts University School of Medicine in Boston, where he is researching the shiga toxin, the deadly substance emitted by E.  coli bacteria.  His research has been widely published in medical journals, and in 1996 he received a grant from the National Institutes of Health to study E.  coli-related illnesses.

Robin K. Levinson is an author and award-winning journalist specializing in health, science, and fitness.  Her other books include A Woman Doctor's Guide to Osteo

Aus dem Klappentext

ming fact: our food is making us sick.

There are 81 million or more cases of food-borne illnesses every year, resulting in 9,000 deaths.
E. coli 0157:H7 causes over 20,000 illnesses and kills up to 500 people annually.
Two to four million illnesses occur in the U.S. each year from salmonella.

The list goes on. But you do not have to be on it.

A physician who is also a food safety expert, and an award-winning journalist, now provide the facts you need to prevent and find treatment for food-borne infections caused by "bad bugs" that cannot be seen, smelled, or tasted. This groundbreaking book tells you:

How to stop 85% of food poisoning risks immediately...with just two simple practices
Which foods and food preparation practices place you at a higher risk of illness
How to eat safely in restaurants, at parties, and while traveling
Why taking antibiotics and antac

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"IT MUST'VE BEEN SOMETHING I ATE":

An Overview of Food-borne Illness

Hungry after playing tennis, Cindy L. heads over to a neighborhood  restaurant that happens to be a popular hangout for local retirees. On her  way in, she passes a group of senior citizens sitting on plastic chairs  outside the restaurant door, greeting friends who stream in for a bite to  eat. Inside the restaurant, everyone seems oblivious to the fact that  their lives may be in danger. The peril isn't an armed robber, a ticking  bomb under the cash register, or even a grease fire. The threat is  dangerous food-borne microorganisms that are tasteless, odorless, and  invisible to the naked eye.

A glance around the restaurant reveals a confluence of human errors that  could lead to abdominal pain, diarrhea, vomiting, long-term disability, or  even death for anyone who eats at the restaurant that day--particularly  the most elderly patrons. Waitresses wipe tables with dirty cloths. Behind  the lunch counter, three dozen eggs, which should be refrigerated, are  stacked next to the grill. The cook uses the same spatula to flip  partially cooked hamburgers and to remove fully cooked hamburgers from the  grill. The server nonchalantly sticks her thumb into the pancakes as she  delivers them to Cindy's table. To top it all off, the pancakes are  slightly raw inside.

Cindy has read about food-borne diseases, and she is outraged by her  experience at the restaurant. This book will show you why--from a  microscopic point of view--she has every right to be. More important,  Safe Eating will help you protect yourself and your family from  food-borne infections by explaining:

How bacteria, viruses, and parasites  can infiltrate food and drinking water, and which foods are most  vulnerable to these biological hazards;
What government and industry can  and cannot do to protect you from food-borne infections;
Why certain  people are at high risk of contracting a food-borne disease;
Why  Campylobacter and Salmonella have become the most common  causes of food-borne illness, and why Escherichia coli O157:H7 is  among the most deadly;
Why more virulent strains of bacteria are emerging,  intensifying the need for everyone to follow safe food-handling practices;
How these "bugs" wreak havoc inside the human body, and which, if any,  treatments can help;
When to seek medical attention, and how to help your  doctor diagnose a food-borne disease;
How to reduce the risk of eating  contaminated food at home and in daycare centers, nursing homes,  restaurants, and other settings.

As a consumer, you have more control over eating safely than you probably  realize. The Centers for Disease Control and Prevention (CDC) estimates  that 85 percent of identified cases of food-borne infections stem from two  primary sources: failure to keep hot foods hot and cold foods cold, and  poor hand-washing practices.


The Scope of Food-borne Illness

Each year in the United States, millions of people experience food-borne  infections, but only a tiny fraction of these cases are ever recognized or  reported. Since 1980, various researchers have come up with estimates  ranging from 1.4 million to 150 million food-borne infections occurring  annually across the country. In a May 1996 report, the General Accounting  Office concluded that there are 6.5 million to 81 million cases of  food-borne illness a year. Bob Howard, special assistant to the director  of the National Center for Infectious Diseases, says he has heard figures  ranging as high as 300 million cases. Stephen J. Knabel, Ph.D., a  food-safety specialist at Pennsylvania State University and the lead  author of a scientific status report on food-borne illness prepared for  the Chicago-based Institute of Food Technologists, estimates that about  one in four Americans suffers a food-borne infection each year. By his  assessment, no American family is untouched.

Food-borne illness is so widespread because bacteria and other  microorganisms are ubiquitous on Earth. Scientists have gathered bacteria  from clouds above mountain peaks and from the deepest depths of the ocean.  Bacteria exist in and on animals and people. They are even in the air we  breathe. Most of these microorganisms are harmless, or even helpful; some  are not.

"Part of the problem is that we don't really understand food-borne  diseases in this country. We only understand bits and pieces," says Dr.  Michael T. Osterholm, Ph.D., M.P.H., Minnesota state epidemiologist and a  nationally known authority on food-borne infections. A survey conducted by  Osterholm's department in 1997 indicated that there were probably 7.8  million episodes of diarrheal illness in Minnesota that year. However,  fewer than 2,000 cases of Salmonella, Campylobacter, E. coli,  Shigella, and Yersinia infections were reported to the state  health department. While diarrheal diseases can be triggered by numerous  factors, Osterholm says a substantial proportion of these episodes are  probably caused by food-borne microorganisms. Not counted by the Minnesota  survey were food-borne infections that create symptoms other than  diarrhea, and illnesses caused by food-borne microorganisms that no one is  looking for.

Osterholm cites other studies suggesting that stomach illnesses are on  the rise in the United States. One conducted in Cleveland, Ohio, between  1948 and 1957, and a study done in Tecumseh, Washington, between 1965 and  1971, both found an average of one stomach illness per person per year.  But studies in five cities around the United States done in the late 1990s  found a rate of 1.4 stomach illnesses per person per year. In Minnesota,  where food-borne illness has been more intensely investigated, the rate  was even higher--1.8 illnesses per person per year. It is not uncommon for  multiple cases of food-borne illness to occur in a single individual who  is in a high-risk group and who does not take proper precautions when  handling food. A similar pattern can be seen among children who share food  or eating utensils in daycare, school, or summer-camp settings.

The Centers for Disease Control and Prevention (CDC) receives reports of  about 500 food-borne disease outbreaks annually involving a total of about  20,000 people, which represents just the tip of the iceberg.

The vast majority of food-borne illnesses resolve themselves without  treatment after a few days, but a significant number of victims develop  such serious complications as kidney failure, arthritis, and paralysis.  Campylobacter jejuni, which frequently contaminates raw or  undercooked poultry, has become the most common cause of  nonaccident-related paralysis in the United States. E. coli O157:H7  infection is now the leading cause of acute kidney failure in children.  According to one mathematical model endorsed by the National Center for  Health...

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Verlag
Bantam USA
Erscheinungsdatum
1998
Sprache
Englisch
ISBN 10 
0440226597
ISBN 13 
9780440226598
Einband
Taschenbuch
Anzahl der Seiten
256
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Dell GmbH
6997927350
DE.CustomerSupport@dell.com

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