This video provides a solid understanding of causes of food-borne illness.
It examines the following pathogens:
- Trichinella spiralis
- Mold
- Yeast
- Hepatitis A
- Norwalk virus
- C. perfringens
- Shigella
- Staph
- E. coli
- Salmonella
- L. monocytogenes
- C. botulinum
- C. jejuni
The characteristics of these pathogens, symptoms of the related illness, foods often associated with the microorganisms and measures that reduce the risk of contacting the illness are discussed.
An outstanding educational video including a supplement that is ideal for any food related curriculum!
Quizzes
- Introduction
- Parasites
- Viruses
- Fungi
- Bacteria
- Conclusion
Scenarios
Answer Key
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