Poison on a Plate

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Despite reassurances from government scientists and the food industry, are you certain that the food on your plate is safe to eat? Professor Richard Lacey isn't. This eminent scientist put his career at risk because he believed people were in danger of being poisoned by their own food. An internationally-known microbiologist and advisor to the World Health Organization, Professor Lacey brought to the attention of the British public the threat of salmonella in eggs, listeria in soft cheeses, botulism, E. coli, BSE in cows, and its human equivalent, Creutzfeldt-Jakob Disease. In Poison on a Plate, he shows how the food industry has thrown away the "wisdom of the ages" in the pursuit of profit and how the government has failed time and again to protect the public interest. Finally, he offers invaluable guidelines to safe eating, from supermarket to table.