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.
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)
The information below has been drawn from sources outside of the University of Wisconsin-Madison Libraries. In most instances, the information will be from sources that have not been peer reviewed by scholarly or research communities. Please report cases in which the information is inaccurate through the Contact Us link below.