Contaminated Case of the Cooking Contest PDF Download
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Author: Peter Wong
Publisher: Tumblehome Learning
ISBN: 1943431035
Category : Juvenile Fiction
Languages : en
Pages : 201
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Book Description
With time travel and mysteries that need solving, the Galactic Academy of Science (G.A.S.) series instructs readers on how to think like scientists. Under the guidance of a Dude or Dudette from the future, the middle school characters are faced with treacherous, present-day crimes that require a historical knowledge of science in order to be solved. From investigating problems to analyzing data and constructing explanations and solutions, this series blends elements of sci-fi with educational methods that distill the key thinking habits of scientists and engineers. The science of food safety combines with mystery in this G.A.S. adventure about an outbreak of foodborne illness When a cruise featuring a cooking contest turns into a disaster of vomiting passengers, seventh-grade G.A.S. trainees Mae and Clinton have a mystery to solve. With help from Selectra Volt, Dudette from the future, the two kids travel through time to learn about the science of food safety. Between journeys to the past, they investigate clues aboard ship. But when a storm comes, and conditions aboard the disabled ship become desperate, can Mae and Clinton discover the cause of the outbreak in time?
Author: Peter Wong
Publisher: Tumblehome Learning
ISBN: 1943431035
Category : Juvenile Fiction
Languages : en
Pages : 201
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Book Description
With time travel and mysteries that need solving, the Galactic Academy of Science (G.A.S.) series instructs readers on how to think like scientists. Under the guidance of a Dude or Dudette from the future, the middle school characters are faced with treacherous, present-day crimes that require a historical knowledge of science in order to be solved. From investigating problems to analyzing data and constructing explanations and solutions, this series blends elements of sci-fi with educational methods that distill the key thinking habits of scientists and engineers. The science of food safety combines with mystery in this G.A.S. adventure about an outbreak of foodborne illness When a cruise featuring a cooking contest turns into a disaster of vomiting passengers, seventh-grade G.A.S. trainees Mae and Clinton have a mystery to solve. With help from Selectra Volt, Dudette from the future, the two kids travel through time to learn about the science of food safety. Between journeys to the past, they investigate clues aboard ship. But when a storm comes, and conditions aboard the disabled ship become desperate, can Mae and Clinton discover the cause of the outbreak in time?
Author: Jeff Benedict
Publisher: Simon and Schuster
ISBN: 1982190175
Category : Health & Fitness
Languages : en
Pages : 336
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Book Description
NOW A NETFLIX DOCUMENTARY From Jeff Benedict, the #1 New York Times bestselling author of Tiger Woods and The Dynasty, Poisoned chronicles the events surrounding the worst food-poisoning epidemic in US history: the deadly Jack in the Box E. coli infections in 1993. On December 24, 1992, six-year-old Lauren Rudolph was hospitalized with excruciating stomach pain. Less than a week later she was dead. Doctors were baffled: How could a healthy child become so sick so quickly? After a frenzied investigation, public-health officials announced that the cause was E. coli O157:H7, and the source was hamburger meat served at a Jack in the Box restaurant. During this unprecedented crisis, four children died and over seven hundred others became gravely ill. In Poisoned, award-winning investigative journalist and #1 New York Times bestselling author Jeff Benedict delivers a jarringly candid narrative of the fast-moving disaster, drawing on access to confidential documents and exclusive interviews with the real-life characters at the center of the drama—the families whose children were infected, the Jack in the Box executives forced to answer for the tragedy, the physicians and scientists who identified E. coli as the culprit, and the legal teams on both sides of the historic lawsuits that ensued. Fast Food Nation meets A Civil Action in this riveting account of how we learned the hard way to truly watch what we eat.
![Food and Drink in American History [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 1610692330
Category : History
Languages : en
Pages : 1715
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Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author: Carl A. Batt
Publisher: Academic Press
ISBN: 0123847338
Category : Technology & Engineering
Languages : en
Pages : 3243
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Book Description
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Author: Karl R. Matthews
Publisher: John Wiley & Sons
ISBN: 1555819397
Category : Science
Languages : en
Pages : 624
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Book Description
Authoritative coverage presented in a format designed to facilitate teaching and learning.
Author: Huub L. M. Lelieveld
Publisher: Academic Press
ISBN: 0123815053
Category : Technology & Engineering
Languages : en
Pages : 1193
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Book Description
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study Provides practical guidance on the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Teri Shors
Publisher: Jones & Bartlett Learning
ISBN: 1284183335
Category : Science
Languages : en
Pages : 676
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Book Description
The fourth edition of Krasner's Microbial Challenge focuses on human-microbe interactions and considers bacterial, viral, prion, protozoan, fungal and helminthic (worm) diseases and is the ideal resource for non-majors, nursing programs, and public health programs.
Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 532
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Book Description
Author: United States. Congress. House. Committee on Government Operations. Human Resources and Intergovernmental Relations Subcommittee
Publisher:
ISBN:
Category : Food law and legislation
Languages : en
Pages : 842
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Book Description
