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Food Poisoning

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 nonmicrobial sources of contamination, such as pesticides and industrial waste, are also studied. Viewable/printable educational resources are available online. (24 minutes)

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Food Poisoning and Food Contamination
The most common reason for food poisoning is the presence of pathogenic bacteria or microbes in the food. The incubation period for food poisoning may be from hours to days. Symptoms include fever, vomiting, abdominal pain, and diarrhea.