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.

Encoded with permission for digital streaming by Infobase on June 03, 2009. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Food Poisoning and Food Contamination (4:57) -- Sources of Food Contamination (5:01) -- Viral Food Poisoning (2:24) -- Chemical and Physical Sources of Food Contamination (4:17) -- How Does Food Cause Illness? (2:25) -- Food Poisoning Prevention (3:52).