Stories about BSE and avian flue may get the headlines, but it is really the ordinary risks we face every day when preparing and eating food that primarily determine how safe it is. "Is It Safe to Eat?" clearly and carefully examines and clarifies the sometimes bewildering issues that we all can master so we can adjust our behavior to lead healthier, less anxiety-ridden lives. Noted food expert and author, Ian Shaw, also places the risks of food, food-born pathogens and food contaminants into the context of life's overall risks. Shaw makes the case that enjoyment of food and eating is a benefit that far outweighs the risks, at least if everyone is aware of those risks and takes sensible measures to minimize them. His easily understandable, passionate, yet authoritative and informative book helps you get a handle on the key issues such as GM food, cancer-causing agents and agrochemicals, natural toxins, BSE, E. coli, and more.

"Is It Safe to Eat?" clearly and carefully examines and clarifies the sometimes bewildering issues that we all can master so we can adjust our behavior to lead healthier, less anxiety-ridden lives.

Noted food expert and author, Ian Shaw, also places the risks of food, food-born pathogens and food contaminants into the context of life's overall risks.

His easily understandable, passionate, yet authoritative and informative book helps you get a handle on the key issues such as GM food, cancer-causing agents and agrochemicals, natural toxins, BSE, E. coli, and more.

Shaw makes the case that enjoyment of food and eating is a benefit that far outweighs the risks, at least if everyone is aware of those risks and takes sensible measures to minimize them.

Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at least twice about eating it. Do you know that you are spreading an aerosol of Camphylobacter bacteria around your kitchen and on other food that may lay around - and thus creating possibly life-threatening toxins - just by washing an oven-ready chicken from the supermarket before roasting it?

The author, Ian Shaw, PhD, discusses all these and many other important problems and questions - ranging from GM food to natural toxins - in his easily understandable, passionate, yet authoritative and informative book. But in contrast to many other authors, Ian Shaw sets the risks of food, foodborne pathogens and food contaminats in the context of life's risks. Enjoyment of food and eating is a benefit that far outweighs the risks, at least if everybody is aware of those risks and uses measures to minimize them.