1. Check your food-risk rating
2. What makes our food risky?
Four kinds of food hazards
Why isn't our food becoming safer?
Our own choices help to increase risks
Why aren't government and the food industry doing more?
3. There are smart ways to cut your food risks
What is making produce a high-risk food?
Cutting down on pesticide residues
Deciding about irradiated produce
Cooking potatoes with less acrylamide
Smart ways to reduce your risks
Seafood is becoming a high-risk food
Avoiding all those parasites
Evading bacteria and viruses
Keeping an eye on your mercury levels
We don't want drug residues in our farmed fish
Keeping low on POPs and other chemicals
Knowing the natural toxins
Smart ways to reduce your risks
Should growth hormones worry us? Unwanted toxic residues
Are preservatives in deli meat?
Bird flu is still flying around
Is irradiated meat good or bad?
smart ways to reduce your risks
The antibiotics issue: again
POPs and rocket fuel in our milk?
Smart ways to reduce your risks
One bad Salmonella egg too many
Is antibiotic use an issue?
Smart ways to reduce your risks
9. Grains, legumes, and nuts
Battling microbes in legumes and tree nuts
Battling microbes in grain-based foods
Getting serious about mold toxins
Keeping light on heavy metals
Smart ways to reduce your risks
Parasites in fresh herbs?
Can there be lead in our spices?
Smart ways to reduce your risks