rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Frontline
    part name: The trouble with chicken
  name:
    name part: Young, Rick
    name part: (Director)
    role:
      role term: producer,
    role:
      role term: director.
  name:
    name part: Szulc, Anthony
    role:
      role term: producer.
  name:
    name part: WGBH Educational Foundation
    role:
      role term: production company.
  name:
    name part: American University (Washington, D.C.)
    name part: School of Communication.
    name part: Investigative Reporting Workshop,
    role:
      role term: production company.
  type of resource: moving image
  genre: videorecording
  genre: Documentary television programs.
  genre: Documentaires télévisés.
  origin info:
    place:
      place term: vau
    date issued: 2015
    issuance: monographic
  language:
    language term: eng
  physical description:
    reformatting quality: access
    form: remote
    extent: 1 online resource (56 min.)
  abstract: Every year, Salmonella causes more hospitalizations and deaths than any other foodborne illness, with about one in four pieces of raw chicken contaminated with Salmonella today. Why isn't the U.S. food safety system stopping the threat? Correspondent David E. Hoffman investigates how and why the standards and laws around Salmonella have failed to keep up with the increasing danger posed by some strains of the bacteria. The film looks closely at the largest Salmonella poultry outbreak in history, when more than 600 people were sickened over 16 months. Delving into the complex world of food safety, through interviews with local and national public health officials, as well as victims and a top-level poultry industry executive, the film reveals the discrepancies that exist when it comes to foodborne bacteria--contrasting how regulators cracked down hard on E. coli 0157 in raw beef and banned it outright after a deadly outbreak at Jack-in-the-Box two decades ago, but have not taken such decisive action with dangerous kinds of Salmonella, leaving consumers to protect themselves.
  target audience: adult
  note: produced by Rick Young, Anthony Szulc ; written and directed by Rick Young ; Frontline executive producer, David Fanning ; a Frontline production with American University School of Communication's Investigative Reporting Workshop ; WGBH Education Foundation.
  note: Title from resource description page (viewed June 24, 2016).
  note: In English.
  subject:
    geographic code: n-us---
  subject:
    topic: Salmonella food poisoning
    geographic: United States
  subject:
    topic: Foodborne diseases
    geographic: United States
  subject:
    topic: Salmonella
  subject:
    topic: Chickens
    topic: Pathogens
  subject:
    topic: Salmonella
  subject:
    topic: Intoxications alimentaires à Salmonella
    geographic: États-Unis
  subject:
    topic: Maladies d'origine alimentaire
    geographic: États-Unis
  subject:
    topic: Salmonella
  subject:
    topic: Foodborne diseases
  subject:
    topic: Salmonella
  subject:
    topic: Salmonella food poisoning
  subject:
    geographic: United States
  classification: RA601.5 .T768 2015
  classification: 615.954
  related item:
    title info:
      title: Frontline
  related item:
    identifier: (OCoLC)911297486
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: ALSTP
    record creation date: 160624
    record change date: 20241201232411.6
    record identifier: in00005576710
    language of cataloging:
      language term: eng