CEV Multimedia: Understanding Food-Borne Pathogens DVD Lesson Preview

Explore the major causes of food-borne illness and review the practices used to minimize the risk of contracting or spreading a food-borne disease. Viewers learn about microorganisms- parasites, viruses, fungi and bacteria- associated with food-borne illness and study ways to reduce harmful pathogens through proper handling, storage and cooking. Other illustrated food safety topics include keeping foods out of the temperature danger zone, avoiding cross-contamination and the importance of personal hygiene.

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