Food Poisoning
Description
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 non-microbial sources of contamination, such as pesticides and industrial waste, are also studied.
Runtime
25 min
Subjects
- Diseases (446)
- Food supply (151)
- Child health (13)
- Nutrition (648)
- Preventive health services (62)
- Diet (387)
- Epidemiology (150)
- Food handling (80)
- Food (360)
- Health behavior (126)
- Medicine, Preventive (350)
- Kitchens (22)
- Food security (55)
- Food habits (189)
- Children (438)
Genre
Date of Publication
[2009], c2008
Database
Films on Demand
Direct Link
https://www.remote.uwosh.edu/login?url=https://fod.infobase.com/PortalPlaylists.aspx?wID=102638&xtid=40247
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