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Food poisoning : prevention is better than cure

Author: Thomas Baricevic; Luke Dove; Pru Burns; Mark Collard; Films for the Humanities & Sciences (Firm)
Publisher: Hamilton, NJ : Films for the Humanities & Sciences, [2009]
Edition/Format:   DVD video : EnglishView all editions and formats
Summary:
"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"--Container.
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Details

Genre/Form: Films for the hearing impaired
DVD-Video discs
Material Type: Videorecording
Document Type: Visual material
All Authors / Contributors: Thomas Baricevic; Luke Dove; Pru Burns; Mark Collard; Films for the Humanities & Sciences (Firm)
OCLC Number: 471525585
Language Note: Closed-captioned.
Credits: Camera, Max Davis.
Originally produced in 2008.
Performer(s): Featuring Ivan Bradara ; voice over, Mark Collard.
Description: 1 videodisc (approximately 25 min.) : sound, color ; 4 3/4 in.
Details: DVD.
Contents: Chapter 1: Introduction (0:27) --
Chapter 2: Food poisoning and contamination --
part 1 (1:46) --
Chapter 3: Food poisoning and contamination --
part 2 (2:48) --
Chapter 4: Sources of food contamination --
part 1 (3:25) --
Chapter 5: Sources of food contamination --
part 2 (3:55) --
Chapter 6: Sources of food contamination (Chemical/Physical) (4:21) --
Chapter 7: Other ways food can cause illness (2:25) --
Chapter 8: Preventing food poisoning 2 (3:01) --
Chapter 9: Conclusion (0:51)
Responsibility: director, Thomas Baricevic ; writer, Luke Dove ; senior producer, Pru Burns ; a Films for the Humanities & Sciences presentation.

Abstract:

"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"--Container.

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Linked Data


Primary Entity

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