Title: Food Borne Illnesses and Their Prevention Producer: Cambridge Educational P.O. Box 2153 Charleston, WV 25328-2153 Telephone: 800-468-4227 Format: Videocassette (31 min.) Date Produced: 1995 Description: The video contains three sections: The target audience is not specified, seems to be aimed toward the consumer and/or foodservice worker. Section 1: Names the most common and some of the more serious food contaminants, (virus and bacteria). The video clearly explains virus and bacteria, sources and how to prevent illness from each source. Descriptions include symptoms, the average duration of the illness and treatments for Campylobacter, E. coli 0157:H7, botulinum, how raw honey can make infants ill, Lester, Staph, Shigella, hepatitis A, bacillus, germs transmission, and shellfish poisoning. Section 2 provides safety measures to prevent illness and section 3 offers information on prevention, including cooking and storage temperatures, with emphasis on handling and preparation responsibilities to produce safe food. Audience: foodservice workers, consumers, public health officials Cost: $79 How To Order: Order from above address. NAL Call Number: Videocassette no.2554 Web Address: http://www.cambridgeeducational.com/
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