Skin is shown in magnification, and the narrator explains that bacteria live on the skin. A cartoon of bacteria shows what happens when their environment is too sweet, salty, acidic or dry - these environments harm bacteria, so can be used in food preservation. The narrator says that now, bacteria are usually controlled with either cold or hot temperatures. A scientist is seen growing a bacteria culture in a laboratory. The same conditions the scientist creates are shown in a kitchen. A bowl of beef stock is left out on the counter overnight, and not put in the refrigerator. Three types of common food poisoning bacteria are discussed: salmonella, clostridium and staphylococcus. The contamination of salmonella bacteria is shown by following meat from the slaughterhouse to a butchers and then to a home. Prevention is demonstrated by putting the raw meat in the fridge. An animation shows an improperly defrosted turkey. The importance of washing hands is also discussed. Next, clostridium is looked at. It is shown how the bacteria are passed on and how they can harm humans. Prevention is also discussed. Time start: 00:06:56:19 Time end: 00:14:28:20 Length: 00:07:32:01