Food: Keep It Safe to Eat

Duration: 21

Genre: Educational

Year Published: 1983

Creator: Alfred Higgins Productions

Format: 16mm

Color: Color

Sound: sound

Description: Uses several different scenarios to discuss the various types of food poisoning, their causes, and preventive measures. States that salmonella, clostridium perfringens, and staphylococcus aureus all have symptoms similar to influenza and can last from 24 hours to two weeks, but that clostridium botulinum (botulism), caused by incorrect canning methods, is a fatal form of food poisoning. Explains that bacteria multiplies rapidly at temperatures from 50 to 100 degrees Fahrenheit and that foods most susceptible to poisoning are high protein, low acidic foods. Stresses the golden rule of prevention--keep cold foods cold and hot foods hot. Emphasizes careful grocery shopping, defrosting methods, storage of leftovers, and avoidance of cross-contamination, which occurs when hands or utensils spread bacteria to foods that will be eaten uncooked., Shows how to prevent contamination of food during preparation and when transporting it for consumption outside the home. Illustrates proper shopping methods, kitchen hygiene, safe defrosting methods, and ways of avoiding cross-contamination., Shows how to prevent contamination of food during preparation and when transporting it for consumption outside the home. Illustrates proper shopping methods, kitchen hygiene, safe defrosting methods, and ways of avoiding cross-contamination., Shows how to prevent contamination of food during preparation and when transporting it for consumption outside the home. Illustrates proper shopping methods, kitchen hygiene, safe defrosting methods, and ways of avoiding cross-contamination.

Complete Record: Uses several different scenarios to discuss the various types of food poisoning, their causes, and preventive measures. States that salmonella, clostridium perfringens, and staphylococcus aureus all have symptoms similar to influenza and can last from 24 hours to two weeks, but that clostridium botulinum (botulism), caused by incorrect canning methods, is a fatal form of food poisoning. Explains that bacteria multiplies rapidly at temperatures from 50 to 100 degrees Fahrenheit and that foods most susceptible to poisoning are high protein, low acidic foods. Stresses the golden rule of prevention--keep cold foods cold and hot foods hot. Emphasizes careful grocery shopping, defrosting methods, storage of leftovers, and avoidance of cross-contamination, which occurs when hands or utensils spread bacteria to foods that will be eaten uncooked., Presents the causes of food poisoning, various types of bacterial agents, and a variety of ways to prevent the growth of bacteria that lead to food poisoning. Shopping methods, kitchen hygiene and safe defrosting methods are included., Shows how to prevent contamination of food during preparation and when transporting it for consumption outside the home. Illustrates proper shopping methods, kitchen hygiene, safe defrosting methods, and ways of avoiding cross-contamination., Presents the causes of food poisoning, various types of bacterial agents, and a variety of ways to prevent the growth of bacteria that lead to food poisoning. Shopping methods, kitchen hygiene and safe defrosting methods are included., Shows how to prevent contamination of food during preparation and when transporting it for consumption outside the home. Illustrates proper shopping methods, kitchen hygiene, safe defrosting methods, and ways of avoiding cross-contamination., Presents the causes of food poisoning, various types of bacterial agents, and a variety of ways to prevent the growth of bacteria that lead to food poisoning. Shopping methods, kitchen hygiene and safe defrosting methods are included., Shows how to prevent contamination of food during preparation and when transporting it for consumption outside the home. Illustrates proper shopping methods, kitchen hygiene, safe defrosting methods, and ways of avoiding cross-contamination.NOTE: Two (or more) records have been merged together to create this data.