Nutrition and cancer.

1) Foreword 2) Eating more fruit and vegetables 3) Eating less fat, particularly those rich in saturated fatty acids 4) Avoiding obesity 5) Avoiding microbiological contamination Fragile links in the cold chain Temperature fluctuations Shelf-life: microbial quantum; "dangerous" organisms: "conventional" mesoph ilic organisms; "modern" psychrotrophic organisms; classification of foodst uffs by storage temperature required by regulation The consumer link: the household refrigerator The design of refrigerators (25 million refrigerators in France and 130 mil lion in Europe) deserves reappraisal: inadequate use 6) Possible role of chemicals from the human body 7) Related problem: organic farming 8) Intake limits for salted and smoked foods 9) Recommendations.