Annotated Bibliography

Annotated Bibliography
Fox, N. (1999). It Was Probably Something You Ate: A Practical Guide to Avoiding and Surviving Food-borne Illness. New York, NY: The Penguin Group. This book is a guide on how to prevent, properly diagnose and survive a foodborne illness. The author gives detailed descriptions of the types of bacteria, viruses and parasites that cause illness. The book also contains illness prevention techniques, such as washing your hands along with surfaces and proper storage techniques. The author also includes real life stories of victims of foodborne illness. This source is useful because I will use the detailed descriptions of bacteria that cause foodborne illness in my paper. This knowledge will give the

The authors conducted a study to see the food safety knowledge of these food preparers. The study found that forty percent scored less than the average knowledge score of 73%. The participants believe that the only outcome of foodborne illness would be stomach pains and perceive the severity of this as low. The low knowledge scores proved a sense of false confidence. It was concluded that food safety messages that emphasize the severity of foodborne illness in children are needed. This source shows how parents have little knowledge of how to prevent foodborne illness in their children. Even though parents are concerned to protect their child from harm; they are unaware of how to protect them from foodborne illness. This applies to my paper because children are in one of the high risk groups and have no control of their food preparation. My paper answers the question on how to prevent foodborne illness in children; which is to educate parents/food preparers. I will use the study the authors did to show how this would be

(2010). Recipe for disaster: The science of foodborne illness. Mankato, MN: Compass Point Books. This book discusses the causes of foodborne illness. The author states that careless handling can introduce germs into the food which can make us ill. Fresh vegetables, eggs, meat, can carry viruses and bacteria that upset our digestive system. The author even points out that even processed foods can be contaminated. Throughout the book, there are numerous facts about foodborne illness which are quite interesting and relevant. This book includes news stories to explain the science behind foodborne illness. This source shows foodborne illnesses are in the news and “food” investigators work to find the sources and prevent future contamination. This source is helpful in explain the science behind foodborne illness and also tying it in with everyday relatable news stories. This applies to my research because I will use some scientific facts from this book as well as relatable news stories to prove my point on how dangerous foodborne illness