Food poisoning: prevention is better than cure

Support Notes

DVD looks at the dangers of food poisoning, its causes and the best methods for prevention. It deals with the following topics: · Food poisoning and contamination ? most common causes; incubation periods can vary; typical symptoms; more serious in vulnerable people; outbreaks rare in properly regulated countries. · Sources of food contamination ? sources and characteristics of common bacterial food poisoning: Salmonella, Campylobacter, Listeria, E. coli, S. aureus, Clostridium botulinum/perfringens, Bacillus cereus; food poisoning caused by viruses; microbes can cause food spoilage without poisoning. · Sources of food contamination (chemical/physical) ? harmful chemical contaminants (e.g. agrochemicals, additives, cleaning products) and foreign objects (e.g. clothing and jewellery); precautions that consumers can take (buying organic foods/local produce, washing fresh food). · Other ways food can cause illness ? many foods contain natural poisons (e.g. solanine in potatoes and poisonous mushrooms); increasing food allergies caused by a very small number of foods. · Preventing food poisoning ? personal hygiene to prevent spread of germs, regular cleaning of food preparation areas/surfaces, cutlery and crockery; use of anti-bacterial cleaners; basic rules for food storage; how to deal with food poisoning if it does occur.