1. Check your food-risk rating -- 2. What makes our food risky? -- Four kinds of food hazards -- Why isn't our food becoming safer? -- Our own choices help to increase risks -- Why aren't government and the food industry doing more? -- 3. There are smart ways to cut your food risks -- 4. Fruits and vegetables -- Unhealthy produce? -- What is making produce a high-risk food? -- What we eat -- Who keeps it safe? -- Outsmarting bacteria -- Evading toxic molds -- Unwelcome parasites -- Cruising with a virus -- Cutting down on pesticide residues -- Avoiding natural toxins -- Deciding about irradiated produce -- Eating the wax on apples -- Cooking potatoes with less acrylamide -- Read those labels -- But what about ...? -- Smart ways to reduce your risks -- 5. Fish and shellfish -- What we eat -- Seafood is becoming a high-risk food -- Who keeps it safe? -- Avoiding all those parasites -- Evading bacteria and viruses -- Keeping an eye on your mercury levels -- We don't want drug residues in our farmed fish -- Keeping low on POPs and other chemicals -- Knowing the natural toxins -- Read those labels -- But what about ...? -- Smart ways to reduce your risks -- 6. Meat and poultry -- What we eat -- Who keeps it safe? -- Kill those bacteria -- The superbug issue -- Good-bye pesky parasites -- Should growth hormones worry us? Unwanted toxic residues -- Are preservatives in deli meat? -- Say no to "mad cow" beef -- Bird flu is still flying around -- Is irradiated meat good or bad? -- Read those labels -- But what about ...? -- smart ways to reduce your risks -- 7. Dairy -- What we eat -- Who keeps it safe? -- The big choice in dairy -- Molds: as always -- The forgotten hormones -- The antibiotics issue: again -- POPs and rocket fuel in our milk? -- Melamine is still there -- Read those labels -- But what about ...? -- Smart ways to reduce your risks -- 8. Eggs -- What we eat -- Who keeps it safe? -- One bad Salmonella egg too many -- Forget about bird flu -- Is antibiotic use an issue? -- Read those labels -- But what about ...? -- Smart ways to reduce your risks -- 9. Grains, legumes, and nuts -- What we eat -- Who keeps it safe? -- Battling microbes in legumes and tree nuts -- Battling microbes in grain-based foods -- Getting serious about mold toxins -- The pesticide dilemma -- Keeping light on heavy metals -- Limit natural toxins -- Read those labels -- But what about ...? -- Smart ways to reduce your risks -- 10. Herbs and spices -- What we use -- Who keeps it safe? -- Bacteria-poisoned pepper -- Parasites in fresh herbs? -- Again, toxic molds -- Another pesticide issue -- Can there be lead in our spices? -- Read those labels -- But what about ...? -- Smart ways to reduce your risks -- 11. No final word.
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