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It is estimated that 1.8 - 2.2 million deaths occur every year due to food poisoning and waterborne illness. More than one-in-every-three people in the US and Canada suffer from a foodborne illness annually. This book covers some of the bacteria, spores, parasites, viruses and infectious agents that are responsible. It also covers fungal infections, toxic agents and additives that can lead to illness or death. It shows readers the places where food poisoning can occur and also identifies the food supply chain as a major culprit since it prefers to be "self-regulated" rather than submitting to rigorous government inspection.
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