Food-poisoning cases in Canada have doubled over the past 16 years, and many critics point to the way animals are raised and slaughtered as a major reason for this increase. MarketPlace speaks with a former government inspector who says safety is compromised because there's a lot of pressure to produce more meat at a faster pace. And a slaughterhouse worker describes how difficult it is to clean animal feces from the great volume of meat coming down the line. Viewers learn that these high rates of infection are complicated by a hardy new strain of E. coli bacteria and the program examines both the Canadian and the more stringent American standards for meat preparation.

VHS.