This collection of true stories champions the daily contributions, commitments, and sacrifices of nurses and portrays the compassion, intellect, and wit necessary to meet the challenging demands of the profession.
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.
Valued at over £4 billion a year, the fast food industry is big business and even bigger controversy. With its globally recognised but fiercely protected recipe for fried chicken, KFC is one of the brands that has divided public opinion. Love it or hate it, the fact is that very little is known about what goes on behind the scenes. Now for the first time KFC exclusively throws open its doors in a tell-all documentary series. The series takes viewers into the heart of the company and into the hearts of its loyal and disloyal customers and reveals why we have become addicted to fried chicken and chips. It beds in with the KFC brand, from the boardroom to the kitchen, and reveals the truth about the company that we all think we know.