Many people have at some point been the victim of food poisoning; however, the well-informed can greatly reduce their chances of suffering a food-borne illness. Food Poisoning looks at major microbial forms of food contamination (such as salmonella or E. coli), detailing which foods are common carriers, the various symptoms of food poisoning (nausea, vomiting, stomach pain, diarrhea, fever), and the precautions one can take to reduce the chances of becoming sick. Although E. coli makes the headlines, food poisoning can also be traced to agrochemicals and other contaminants. In addition, the program discusses innate reasons for food poisoning symptoms, such as food allergies. Offering general guidelines for avoiding food poisoning, including tips on personal hygiene, cleansing of food preparation areas and tools, and proper food storage, Food Poisoning is not specifically aimed at food service professionals, but they may in fact be the largest audience for this detailed treatment of the subject. Aud: H, C, P. (E. Gieschen)
Food Poisoning
(2007) 24 min. DVD: $89.95 (downloadable teacher’s guide & curriculum included). </span>VEA (tel: 866-727-0840, web: <a href="http://www.veavideo.com/">www.veavideo.com</a>). <span class=GramE>PPR. January 19, 2009
Food Poisoning
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