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Am J Epidemiol 2004; 159:1200.
Copyright © 2004 by the Johns Hopkins Bloomberg School of Public Health

BOOK REVIEWS

When Food Kills: BSE, E. coli, and Disaster Science

Arthur Liang, David DeLozier and Julia Smith

Food Safety Office, Centers for Disease Control and Prevention, Atlanta, GA 30333

The first 10% of the full text of this article appears below.

By T. Hugh Pennington

ISBN 0198525176, Oxford University Press, New York, New York (Telephone: 800-445-9714, Fax: 919-677-1303, Website: http://www.oup.com/us, E-mail: orders@oup-usa.org), 2003, 226 pp., $39.50 (hardcover)

In this timely publication, When Food Kills: BSE, E. coli, and Disaster Science, Scottish professor T. Hugh Pennington, Chair of Bacteriology at Aberdeen University, recounts in detail the events surrounding two major outbreaks that took place in the United Kingdom. The first is the Escherichia coli O157:H7 outbreak . . . [Full Text of this Article]


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