Home Books Food Alert!, Second Edition

Food Alert!, Second Edition
  • Authored by: Morton Satin
  • Trim Size: 6 x 9
  • ISBN-10: 0816069689
  • ISBN-13: 978-0-8160-6968-2
  • Status: In Stock
  • List Price: $39.95
  • Imprint: Facts On File
  • Published: 09/01/2008
  • Dewey Number: 615.9
  • Reading Level: Grades 9 and up
  • Pages: 368


Praise for the previous edition:
Choice "Outstanding Academic Title, 1999"

"...accessible and in-depth information..."—SciTech Book News

It is estimated that more than 75 million food-related illnesses are recorded in the United States alone each year, resulting from a variety of causes—from undercooked fast-food hamburgers to chicken contaminated with salmonella. Food safety has become a daily concern. Today there are added worries due to increased potential for food contamination on the global market, the prospect of terrorism against the food supply, and the lack of adequate regulation of food products and handling. Written by renowned food expert Morton Satin, Food Alert!, Second Edition provides a comprehensive examination of the causes, dangers, and prevention of food-borne diseases.

New and updated topics include:

  • Deficiencies of modern food handling that allow germs and bacteria to thrive
  • Protection and prevention from exposure to food-borne illnesses
  • Immediate steps one should take if food poisoning strikes
  • Precautions against food-borne illnesses abroad
  • The 20 most common causes of food-borne illnesses in the kitchen
  • How food is grown, processed, packaged, handled, and stored before it reaches consumers
  • The latest technologies and practices designed to make food safe
  • Large, multistate food-borne disease outbreaks
  • Increasingly complex food labeling
  • The growing threat of bioterrorism
  • New cases of food-borne illness and disease
  • New government, industry, and consumer advocacy initiatives
  • Up-to-date information on inadequate reporting of food-borne disease incidents.

Other invaluable features include a special reference section covering all of the potentially dangerous diseases and bacteria caused by food; an appendix of food-borne illnesses by symptom; and helpful resources such as organizations, periodicals, and Web sites.


Black-and-white photographs and line illustrations. Index. Appendixes. Bibliography. Glossary. Tables.

About the Author(s)

Morton Satin is a retired executive director of the International Food and Agribusiness Management Association and adjunct professor in the Department of Agricultural Economics at Texas A&M University in College Station, Texas. He served for 16 years as head of the UN’s Food and Agricultural Organization’s Agribusiness Program, where he received international recognition for his work on the role and impact of food and technology on social and economic development. Satin has published more than 250 scientific and lay publications on food-borne diseases and related subjects in a wide variety of publications, including the New Scientist. He has also published three successful, nontechnical textbooks on the subject of food-borne diseases and food irradiation. He lives in Rockville, Maryland.

Reviews and Awards

"...a well-organized ready reference for students, public health officials, chefs, restaurant managers, food manufacturers, homemakers, or anyone dealing with food...[an] authoritative sourcebook. Highly recommended."


"Accessibly written and extremely well-organized, this [book] is recommended for general collections."

Library Journal

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