Food Borne Illnesses and Their Prevention

Synopsis: Looks at good practice in food handling. Investigates the causes, symptoms and treatment of food-borne illnesses, with emphasis on their prevention. Section 1 names the most common and some of the more serious food contaminants, and explains virus and bacterial sources and how to prevent illness from each source. Descriptions include symptoms, average duration of the illness and treatments for Campylobacter’, ‘E. coli 0157:H7, botulinum, how raw honeycan make infants ill, Lester, staph, shigella, hepatitis A, germs transmission and shellfish poisoning. Section 2 provides safety measures to prevent illness. Section 3 offers information on prevention, including cooking and storage temperatures, with emphais on handling and preparation.
Language: English
Country: United States
Medium: Video; Videocassette. VHS. col. 31 min.
Year of production: 1995
Availability: Sale; 2001 sale: £32.00 (+VAT +p&p)
Uses: Consumers; food service workers.
Subjects: Health & safety
Keywords: catering industry; E. coli 0157; food hygiene; food poisoning; salmonellosis

Name: Viewtech Educational Media
Contact: Lynda Morrell
Notes: NB. Viewtech ceased trading in 2014 and the company’s products are no longer in distribution For over 30 years Viewtech distributed programmes from leading specialist educational producers from around the world and since 2002 it included titles previously distributed in the UK by Educational Media Film & Video. The extensive collection covered all subjects within the primary and secondary curriculum and some materials, particularly in the areas of study skills and business, are applicable to further/higher education.

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