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Keep Calm: Bugs in our Food

Keep Calm: Bugs in our Food

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Keep Calm: Bugs in our Food

Lunghezza:
59 pagine
40 minuti
Editore:
Pubblicato:
May 6, 2014
ISBN:
9781311873491
Formato:
Libro

Descrizione

Whenever we bring fresh food into the kitchen it comes with its own complement of bugs. Some are harmless and some that would do us harm, given the chance. In this book the bugs are described and the everyday foods and exotic foods they are most often associated with. What we can do to control them is discussed, and what they can do to us if we eat them. Ten food types are discussed and the fifteen or so bacteria and viruses that are associated with them. There is a short review of the problems of food hygiene going towards the future.

Editore:
Pubblicato:
May 6, 2014
ISBN:
9781311873491
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Keep Calm - Alan Barnard

KEEP CALM

BUGS IN OUR FOOD

Dr Alan Barnard

Copyright Alan Barnard 2014

Published at Smashwords

Please be aware that this book was written in the UK where environmental conditions and medical practice may be different from other parts of the world. The material provided in this book is designed to provide helpful information on the subjects discussed. The book is not meant to be used nor should it be used to diagnose or treat any medical condition. For the diagnosis and treatment of individual medical problems please consult a registered medical practitioner. The writer and publishers cannot accept any responsibility or liability for any damage or loss of any kind resulting from any errors or omissions or actions that may be taken as a consequence of information contained within this book.

PLEASE NOTE:  Where the full scientific name of an organism is given in the text, it is by convention printed in italics. In this book italics are not used for emphasis.

Table of Contents

FOREWORD

INTRODUCTION

THE BUGS

RAW MEAT AND POULTRY

Salmonella

Campylobacter

E.coli

Clostridium perfringens

Staphylococcus aureus

EGGS

MILK AND DAIRY PRODUCTS

Listeria monocytogenes

FISH

Scombrotoxin

Ciguatera toxin

CRUSTACEANS AND SHELLFISH

Vibrio parahaemolyticus

Parvovirus

Norovirus

MAYONNAISE AND SAUCES

CANNED FOOD

Clostridium botulinum

RICE AND PASTA

Bacillus cereus

Moulds (mycotoxins)

FRUIT AND VEGETABLES

READY MEALS

Yersinia enterocolytica

PAST, PRESENT AND FUTURE

Foreword

The need for this book arose from the publication of my earlier book on food poisoning, which was mainly for professionals and written in semi-note form. The format of that book, which dealt mainly with basic facts, of necessity excluded some relevant detail and left questions unanswered. The purpose of this book is to include the additional detail to make a more rounded and complete explanation of food type and the harmful bacteria and viruses that may be associated with it. It is a book written without too much technical or medical terminology. I hope that domestic cooks and chefs will find it useful, as will all those with an interest in food hygiene.

Except where outbreaks of illness occur in institutions, most individual cases of food poisoning are not referred for medical advice. More often than not it is the patient who makes the diagnosis and prescribes self medication. For those patients maybe this text will offer useful advice.

Introduction

An amazing assortment of food from around the world is available now in shops, markets and supermarkets, and a large proportion of the food we eat has been processed in some way or another, much of it in a country far from the place where it is consumed. Modern lifestyles create challenging public health issues with regard to food: the increasing preference for eating raw fish and uncooked shellfish; the developing fashion of eating lightly cooked red meat, and even raw meat; the use of raw milk and raw fresh eggs in the preparation of uncooked dishes and the local customs of consuming rotting fish and fish known to be poisonous. Even so, it is entirely reasonable to expect that items of food, for which most of us pay hard earned cash, should be both appetising and nourishing, and not be potentially harmful.

Considering the large variety and the

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