This two-part guide to our food system's problems and how consumers can help protect themselves is written by two seasoned journalists who helped break the story of the 2011 listeria outbreak that killed 33 people. Nearly 50 million Americans will get food poisoning this year. Spoiled, doctored or infected food will send more than 100,000 people to the hospital. Three thousand will die. The authors explain how the food system works-- and more importantly how it doesn't work. They provide useful, friendly advice gleaned from the cutting-edge laboratories, kitchens and courtrooms where the national food system is taking new shape.

Pt. I. Should we be afraid of our food? -- Sick : It's what's for dinner -- Too many cooks, not enough test tubes -- Tracing to safety : The real-life "CSI" behind food outbreaks -- The whole world in your kitchen -- Dirty dishes : What happens to the perpetrators? -- Pt. II. How to feed your family safely and sanely -- Handle with care (and bleach) -- Killer spouts and slimy spinach : The most dangerous foods may surprise you -- Dances with DNA, and reconsidering radiation -- So now you're sick -- Eating healthy and eating safe : No, they aren't the same thing.