DVD
Culinary/Food Safety
40 minutes

Understanding Food-borne Pathogens

Study the major causes of food-borne illness and review the practices used to minimize the risk of contracting or spreading a food-borne disease.

Students and/or staff will learn about microorganisms-parasites, viruses, fungi, and bacteria-associated with food-borne illness and study ways to reduce harmful pathogens through proper handling, storage and cooking. Other illustrated food safety topics include keeping foods out of the temperature danger zone, avoiding cross-contamination and the importance of personal hygiene.

All foods contain bacteria and microbes, and these living microorganisms also can be found in the soil, on our bodies, in our bodies, on our pets-everywhere. Most of these substances are harmless and some are even beneficial, such as the microbes that help make bread and yogurt. Some cause food spoilage. Others can produce toxins that cause infection. The result is an illness, which many of us call “food-poisoning”.

Food-borne illness is a brief sickness brought about by harmful microorganisms associated with the improper handling or preparation of food. It is estimated that food-borne illnesses cost the United States economy about five billion dollars each year and are responsible for one in every ten cases of diarrhea reported.

Although normally the affected person will only feel ill for a few days, in extreme cases food-borne illness can lead to rheumatic diseases, food allergies, seizures, neurological disorders and death. The Center for Disease Control has identified approximately 250 different diseases that can be transmitted through contaminated food, with the vast majority transmitted through bacteriological pathogens.

Train your students and/or staff how to minimize the risk of spreading a food-borne illness with the Understanding of Food-borne Pathogens.

Focus:

• Parasites
• Viruses
• Fungi
• Bacteria

$115.00

Supplement included

More from CEV Multimedia on Food Safety.

• CULINARY, Meat Cooking Techniques
• FOOD SAFETY, DVD
• FOOD SAFETY, Educators Kit
• FOOD SAFETY, Fish and Shellfish Safety
• FOOD SAFETY, HACCP-A Basic Understanding
• FOOD SAFETY, Introduction to Food-borne Illness
• FOOD SAFETY, Irradiation
• FOOD SAFETY, Protecting At Risk Populations
• FOOD SAFETY, Red Meat and Poultry
• FOOD SAFETY, & Sanitation
• FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?

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