Between 81 and 266 million Americans suffer from food poisoning every year, and recent discoveries of mad cow disease, bird flu, and mercury in farm-raised fish have made headlines of the food we put on our tables. Government agencies such as the U.S. Food and Drug Administration and private scientific groups put forth different, and sometimes conflicting, information about food safety. What are consumers to do? "Food Safety" examines the many factors that influence this timely debate, such as scientific research, politics, and economics, giving equal weight to each argument in a manner both objective and engaging.

Series edited by: Alan Marzilli