Description: Two-thirds of all chickens sold today are suspected to be contaminated with campylobacter bacteria, a major cause of food poisoning. The General Accounting Office estimates that there are up to 81 million cases of food-borne infections each year. How can consumers protect themselves? This thorough guide provides clinical advice on how to avoid getting sick from the food we eat, and what steps to take if we do get poisoned by food. Dr Acheson offers all the facts the public needs to know:
-- Descriptions of the most common and most dangerous food-borne bacteria -- including salmonella, E. coli, and campylobacter -- and in which foods they are most commonly found
-- What the contamination possibilities are in each food group and how keep food as clean and as pure as possible
-- Making safe selections of foods in restaurants, while traveling, and in the grocery store
-- How to tell the difference between food poisoning and the stomach flu
-- What to expect from food-poisoning symptoms and the latest medical treatments for them
-- Over 100 food-safety tips to keep your family safe.

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