The 1980s have seen a constant rise in the number of reported cases of food‐poisoning, with a concomitant rise in certain types of food‐borne diseases. Whatever the reasons for this, there are certain precautions which preparers of food can take to reduce the risk of food‐poisoning. The BBC television series Survival Guide to Food, to be transmitted this spring, provides a layperson's guide on the nature of food‐poisoning and the precautions we can all take to reduce the risks of food‐related infections.
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