Segments in this Video

Food Poisoning and Food Contamination (04:57)


The most common reason for food poisoning is the presence of pathogenic bacteria or microbes in the food. The incubation period for food poisoning may be from hours to days. Symptoms include fever, vomiting, abdominal pain, and diarrhea.

Sources of Food Contamination (05:01)

The types of microbes that relate to food poisoning are bacteria, fungi, mold, yeast, or viruses. Salmonella is mainly associated with raw meats, poultry, or dairy products. Listeria is especially dangerous in pregnant women.

Viral Food Poisoning (02:24)

Viruses need host cells to survive. A virus makes an infected cell make more viruses. The most important viral food-borne viruses are hepatitis A, Norwalk virus, and norovirus.

Chemical and Physical Sources of Food Contamination (04:17)

Harmful chemicals and foreign objects in food can cause illness after consumption. Chemical toxins include air pollution and agrochemicals such chemicals fed to food stock animals. During manufacture, pieces of machinery can fall into food.

How Does Food Cause Illness? (02:25)

Many foods contain natural poisons and dangerous parasites. Potatoes contain solanine, a toxin that is harmful at high levels. Only a few types of mushrooms are fit for human consumption. Food allergens are generally naturally occurring proteins.

Food Poisoning Prevention (03:52)

Prevention of food poisoning begins with personal hygiene. Cooking areas and surfaces must be kept cleaned and sanitized. Stored food must always be kept at appropriate temperatures.

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Food Poisoning

DVD (Chaptered) Price: $129.95
DVD + 3-Year Streaming Price: $194.93
3-Year Streaming Price: $129.95



Although the culprit behind food poisoning is often invisible to the eye, food-borne illnesses represent a colossal health issue spanning a wide range of problems and solutions. This program explores the causes of food contamination, the symptoms and ailments it produces, and the methods for preventing it. Viewers are introduced to bacteria, viruses, fungi, molds, and yeasts that threaten unsuspecting consumers, as well as dangerous cooking temperature ranges, proper time frames for food disposal, and common incubation periods for several microbe strains. Food allergens and nonmicrobial sources of contamination, such as pesticides and industrial waste, are also studied. Viewable/printable educational resources are available online. (24 minutes)

Length: 25 minutes

Item#: BVL40247

ISBN: 978-1-60825-463-7

Copyright date: ©2008

Closed Captioned

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