Where the Germs Are: A Scientific Safari Review

Average Reviews:

(More customer reviews)I disagree with the first reviewer who gave this book a low rating. I think it's a pretty good overview of the details of which germs cause what illness, and how they're spread.
I think the author does a nice job of handling what could be a highly technical subject. The book is comprehensible to the layperson, yet still difficult enough that you probably ought to have had college-level sciences in order to understand its complexity.
I was hoping that the book (especially considering the picture of the kitchen on the cover) would offer me something new regarding keeping germs and illness away from my family. However, it does not go far beyond the standard prevention tactics of good handwashing and modern sanitation. Good handwashing is particularly emphasized.
Diseases and illnesses such as smallpox and lyme disease and West Nile and herpes are handled in detail. It's a useful and factual introduction to bacteriology and contagious diseases, and includes some historical references, in a readable text.

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Principles of Food Sanitation (Food Science Text Series) Review

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(More customer reviews)I purchased multiple copies to hand out to folks in my company. It has been a very valuable resource to them in their jobs.

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In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitationUpdated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposalComprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

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