Anna Walsh Professor Alicia Bolton English 101 November 5, 2013 Annotated Bibliography: Stephen Caseys Silent Warning

Many people are not careful enough with what they consume. As a whole, consumers do not think to ask every ingredient or preservative that was added, most just assume it is safe for consumption. However, in Stephen Caseys Silent Warning farmers were supplied with grain unfit for consumption. The grain was treated with alkuylmercury fungicide to inhibit spoilage. The grain had been dyed red to warn people of its toxicity. If that was not enough, they also had a large image of a skull and cross bone on the box of grain. This shipment of toxic grain hurt 6,500 and killed over 450 people in Iraq. If farmers were a little more careful with what they produce, and people were a little more careful with what they consume, this whole incident may have been avoided. This whole incident did not need to happen. Although, there were many warnings of the grains toxicity, consumers should be more careful with what they eat. My research paper will inform consumers on the possible harmful effects of toxic foods and how one can avoid being a victim. My research paper will reflect on this bibliography, which serves as the basis of my research paper. Food Poisoning. The Columbia Encyclopedia. New York: Columbia University Press, 2013. Credo Reference. Web. 5 November 2013. The article Food Poisoning gives a complete background of food poisoning. Food poisoning is an illness form eating foods contaminated by bacteria, bacterial toxins, natural poisons, or harmful

chemical substances. The bacteria that causes food poisoning usually does not affect the appearance, aroma, or flavor of food. The article is credible because it is publishes on a very credible site. The author got much of his information from other published books. Also it is credible because of how current it is, being only a couple months old. This article has very good information for my research paper. The article Food Poisoning states that, Since the 1970s the number of food poisoning cases in the United States has gradually increased, . more virulent organisms and more serious cases of food poisoning with complications leading to miscarriage, kidney failure, or death were observed. This shows that even though the food industry claims they are doing a better job, death are still increasing. Forging a Poison Prevention and Control System. Washington: National Academies Press, 2004. Ebrary. Web. 4 November 2013 The ebook, Forging a Poison Prevention and Control System, explains that poison control needs to do more to help save civilians lives. It goes non to explain that more than 2 million people contact poison control centers each year, and that poisoning is a leading cause of injury-related death in the United States. This ebook is credible because it was reviewed by individuals chosen for their diverse perspectives and technical expertise. Also, the American Association of Poison Control Centers provided the author with this data. By using such well respected people and the American Association of Poison Control Center, this ebook becomes very credible. I can use this ebook in my research paper because it gives a detailed explanation on how we can improve poison control. It states that:

The U.S. Department of Health and Human Services and the states should establish a Poison Prevention and Control System that integrates poison control centers with public health agencies, establishes performance measures, and holds all parties accountable for protecting the public. This is a helpful resource for my paper because not only does it give facts about poisoning, it also gives a detailed plan on how we can improve. Milne, George. CRC Handbook of Pesticides. Boca Raton: CRC Press, 1995. Print. The CRC Handbook of Pesticides gives detailed information about many common pesticides. A pesticide is a chemical that gets rid of unwanted plants. Pesticides are very similar to preservatives, for the simple fact that both when consumed can cause harm to the human body. This book is very credible because it was written by George W. A. Milne. He is a research chemist in the National Cancer Institute. He has also published over 150 papers and 2 books, and is the Editor-in-Chief of the American Chemical Societys Journal of Chemical Information and Computer Sciences. I can use this book in my research paper because it gives detailed information about pesticides, which are very similar to preservatives, for the fact that when consumed they may cause harm to the body. Milne states that, Chemicals that are used as pesticides are generally toxic to various species, including man. (Milne 1). This tells us that pesticides are toxic to humans just as the alkuylmercury fungicide was to the people of Iraq. Simpson, Jamie. Harmful Effects of Preservatives in Foods. LiveStrong.com, 4 December 2010. Web. 4 November 2013. <http://www.livestrong.com/article/325473-harmful-effects-of-preservativesin-foods/>

In Harmful Effects of Preservatives in Foods, the article explains that preservatives in foods are meant to stop spoilages, but could in the end harm out bodies. The article goes on to explain that if we simply look into some of the potential effects of preservatives in foods, we can in the long run, protect our bodies from toxic damage. This is a credible website because it was written by a researcher and journalist with over 10 years of experience. Also it is credible because it was published by LiveStrong.com, which is a well known and trusted health company. I can use this website in my research paper because it explains that food preservation can be harmful to your health and give possible examples of what preserved foods can cause. The article goes on to explain: Preservatives in foods are designed to prevent bacteria growth and spoilage, but sometimes they can also prevent you from enjoying good health.looking into the potential harmful effects of preservatives in foods may help you reclaim good health and protect your personal well-being against toxic damage (Simpson). This shows us that even though preservatives can make food last longer, it is not worth putting your health in danger. The Danger on Our Plates. Food Poisoning: Who is Responsible? National Geographic, 2001. Films on Demand. Web. 4 November 2013. <http://digital.films.com.storm.hgtc.edu:2048/PortalViewVideo.aspx?xtid=42744&psid=0&sid=0 &State=&title=The Danger on Our Plates&IsSearch=Y&parent SeriesID=&TsCRIPT=0# > In the Danger on Our Plates, the question arises, who is responsible for food to be tainted? In this film a representative from the American Meat Institute claims that the food industry has very high

standards for health and cleanliness. A food industry expert refutes this by stating that the industry need to do more about food safety and stop blaming consumers for food toxicity. This film is credible just for the fact that the History Channel made it. This film is also credible because a representative from the American Meat Institute and a food expert both explain the food industry in this film. Because of the films scholarly attributes, it makes it credible. I can use this source in my research paper by explaining that you need to be more careful with what you consume. It has been said in the film The Danger on Our Plates that The meat industry says standards are now higher than ever, yet hundreds of thousands of us are still being made sick by what we eat. This is very important in my research paper because it shows that even though the industry is better than ever, people are still getting sick from tainted crops and food.