Around 76 million cases of food-borne illness occur each year in the U.S., causing thousands of deaths and hundreds of thousands of hospitalizations. This program compares and contrasts our old enemies campylobacter, salmonella, E. coli, Listeria monocytogenes, calicivirus, and Hepatitis A, which, thanks to “improved” methods of food processing, have become a renewed health threat. The program also examines some of the many opportunities for food contamination that can occur on the trip from the farmyard to the kitchen table; identifies people most vulnerable to severe cases of food-borne diseases; describes symptoms and treatments; and explains how to avoid catching these nasty illnesses to begin with. The bottom line? These bugs can make anybody sick, so knowledge is the first line of defense. Correlates to the Health National Standards from the Joint Committee for National School Health Education and the American Cancer Society and the National Content Standards for Health according to the American School Health Association. A Cambridge Educational Production. (19 minutes)