From School Library Journal
Gr 4-8-Isle's straightforward approach is likely to calm unwarranted fears and instill basic precautions in readers, whether they are learning to cook or simply watching out for their own well-being. The author outlines the different types of bacteria most commonly found to be the culprits and addresses the deceptively careless ways food poisoning occurs and spreads. He describes the general symptoms and basic treatments, strongly cautioning readers about danger signs. Nearly half the book is appropriately concerned with food safety at home and elsewhere, encouraging self-defense and care as the best way to avoid food poisoning. The author writes clearly and informatively, but includes the "real-life" scenarios that so often inhabit juvenile nonfiction. No documentation is supplied as to the authenticity of these stories, suggesting that they are fictitious. Color photographs break up the text and occasionally inform it. Sidebars add graphic appeal and additional information, although two of them, "What Is Nausea?" and "What Is Diarrhea?" are likely to elicit a rolled-eye giggle. Sara L. Latta's Food Poisoning and Foodborne Diseases (Enslow, 2001) gives more comprehensive coverage of the same material for a slightly older age group.
Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright 2001 Cahners Business Information, Inc.
