The Safe Food Handbook: How to Make Smart Choices About Risky Food Contaminants and toxic substances are everywhere -- even in our food. This is a concern for everyone, but particularly for pregnant women, older adults, children, and those with serious health conditions. Microbiologist Heli Perrett explains why our food isn't safer and what we can do about it. Topics like outsmarting bacteria and parasites, reading food labels, and reducing the risk of getting sick from the foods we consume are included. Information is sorted by common food groups - fruits and vegetables; fish and shell-fish; meat and poultry; dairy; eggs; grains, legumes, and nuts; and herbs and spices. Perrett teaches what to avoid in restaurants, how long left-overs should be stored, and how to reduce toxins in the body.
