This program introduces us to the different forms of bacteria that cause food poisoning and clearly explains the conditions in which they become a threat to health. The program covers: - The incidence of food poisoning in Australia. - The difference between spoilage and contamination. - Poisoning by bacterial toxins and bacteria directly. - The main culprits in each case like chlostridium perfringens and botulinum, golden staph etc. - Good hygiene practices, including rules for storage.