Food, Sex, and Salmonella: Why Our Food Is Making Us Sick.

Janet Collins is a freelance writer in Sechelt, British Columbia.

Sensational news headlines over the past few years have many questioning the safety of our collective food supply. Much of the panic and fear is fuelled by a lack of reliable information as well as the basic science that would foster a better understanding of the reality of the situation. Enter David Waltner-Toews.

A Kitchener, Ontario-based veterinarian and epidemiologist specializing in diseases people get from animals, Waltner-Toews has penned an easy-to-read book on the complex subject of food-borne illnesses. Far from being a dry treatise, Food, Sex, and Salmonella tackles the topic with solid science laced with an ample dose of wit. (Yup, there’s a lot of funny stuff amid all the scary bits—who knew?)

While much of the text describes the changes in climate, culture, agricultural methods, and trade practices that have led to the emergence of new diseases and epidemics, the author also provides practical advice for what can be done to prevent food-borne crises in the future. Hint: wash your hands!

Not only is this book an excellent resource in and of itself, but its value is enhanced by the thoughtful inclusion of a bibliography of other titles on the subject for those seeking further information.

The book should be required reading for anyone entering the food industry or cooking at home. It would also benefit anyone venturing to eat out. Heck, it should be served to anyone who eats anything anywhere.