No one wants a burger with a side of salmonella or a taco topped with E. coli, but that's what you can get when food isn't prepared correctly. This video describes common-and serious-food-borne illnesses, how they're spread, and how they can be prevented through careful food handling and proper food preparation. Salmonella, Campylobacter jejuni, Escherichia coli, and shigella are discussed, along with botulism, listeriosis, and viruses like hepatitis A. Tips for selecting safe food at the market and the optimal temperatures for cooking meats and eggs are covered as well.

Encoded with permission for digital streaming by Infobase on Apr. 07, 2006. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Foodborne Illnesses (3:11) -- Salmonella and Campylobacter (4:24) -- Escherichia Coli (E. coli), Botulism, and Listeriosis (4:06) -- Human Illnesses Spread Through Food (1:30) -- Prevention of Foodborne Illnesses (3:26) -- Proper Cooking Temperatures (2:28) -- Safe Food Handling (2:42) -- Food-Borne custom lo (3:41).