The World Health Organization and the Government of Ghana calculate that 1.8 - 2.2 million deaths occur every year due to food poisoning and waterborne illness.

More than one-in-every-three people in the US and Canada suffer from a foodborne illness every year.

This book covers some of the bacteria, spores, parasites, viruses and infectious agents that are responsible. It also covers fungal infections, toxic agents and additives that can lead to illness or death.

It shows readers the places where food poisoning can occur and also identifies the food supply chain as a major culprit since it prefers to be "self-regulated" rather than submitting to rigorous government inspection.

Also, bioterrorism is not being properly guarded against.

This book covers practical ways to reduce death rates. It questions why governments are reluctant to regulate and recommends that they take back their responsibility to guard the health of their citizens by mandating industry to adopt rigorous end-of-production-line testing, in addition to forcing the adoption of new technologies which can save the lives of everyday people.