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Organized by food group, The Safe Food Handbook demystifies the perils in our foodāinfectious bacteria, deadly molds, hormones, antibiotics, toxins, irradiation, and even wax on produce. It explains what to watch for in fruits and vegetables,Ā fish and shellfish,Ā meat and poultry,Ā dairy,Ā eggs,Ā grains, legumes and nuts,Ā and even herbs and spices.
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Also included are answers to questions on shopping (āWhat exactly does this label mean?ā), eating out (āWhat should I avoid in restaurants?ā), and food preparation and storage (āHow long can I save these leftovers?ā)āso instead of worrying, you can relax and enjoy some good, healthy food.
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āPerrett writes in a manner that clears the fog of claims surrounding food risks and safety.ā āLibrary Journal
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āShe answers many frequently asked questions about prepackaged food, organic products, and what precautions to take with dishes such as sushi and raw beef. She even answers questions readers may not think to ask such as how to avoid distasteful, contaminated spices.ā āRuth Winter, MS, author of A Consumerās Dictionary of Food Additives
Heli Perrett, PhD, a sociologist and microbiologist, has served as a senior technical specialist at the United Nations Development Programme and at the World Bank. She specializes in food, public health, and farming issues. She learned to love and grow food at an early age, and she continues to harvest organic crops at her home in Oakland, California.