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Food-Borne Illness

No one wants a burger with a side of salmonella or a taco topped with E. coli, but that’s what you can get when food isn’t prepared correctly. This video describes common—and serious—food-borne illnesses: how they’re spread, and how they can be prevented through careful food handling and proper food preparation. Salmonella, Campylobacter jejuni, Escherichia coli, and shigella are discussed, along with botulism, listeriosis, and viruses like hepatitis A. Tips for selecting safe food at the market and the optimal temperatures for cooking meats and eggs are covered as well. A viewable/printable instructor’s guide is available online. Correlates to National Standards for Family and Consumer Sciences Education, National Health Education Standards, National Science Education Standards, and National Educational Technology Standards. A Meridian Production. (24 minutes)

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Foodborne Illnesses
Teenagers find many jobs in the food industry where it's important to protect others from foodborne pathogens. Following basic rules of food handling, such as properly cleaning counters and avoiding raw or undercooked meats is critical.