Does your perception of food risks closely mirror the real risks? The reality is not what
you think it is! Nobody would expect to die of cyanide poisoning after eating an almond
cake - but if you tell them there is cyanide in it, they might think at least twice about
eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around
your kitchen and on other food that may lay around - and thus creating possibly life-
threatening toxins - just by washing an oven-ready chicken from the supermarket before
roasting it?

The author, Ian Shaw, PhD, discusses all these important problems and questions -
stretching from to - in his easily understandable, passionate, yet authoritative and
informative book. But in contrast to many other authors, Ian Shaw sets the risks of food,
foodborne pathogens and food contaminats in the context of life?s risks. Enjoyment of food
and eating is a benefit that far outweighs the risks, at least if everybody is aware of
those risks and uses measures to minimize them.

Download File Size:13.33 MB

---