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BACTERIAL FOOD BORNE ILLNESSES
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Table of contents
CHAPTER ONE 1
1.1 Introduction 1
1.2 Meaning of Food Poisoning and Foodborne Illness 1
CHAPTER TWO 4
2.0 Bacterial Agent of Food Poisoning 4
2.1 Salmonella spp. 4
2.2 Staphylococcus aureus 6
2.3 Campylobacter species 7
2.4 Listeria species 8
2.5 Vibrio parahaemolyticus 9
2.6 Escherichia coli 10
2.7 Bacillus cereus 12
2.8 Shigellae 13
2.9 Yersinia enterocolitica 14
CHAPTER THREE 15
3.1 Problems of Identifying the Causes Bacterial Food Poisoning 15
3.2 Complication of Bacterial Food Poisoning 17
CHAPTER FOUR 18
4.1 Prevention of Food Poisoning and Foodborne Illness 18
4.2 Treatment of Food Poisoning and Foodborne Illness 20
CHAPTER FIVE: Conclusion 22
REFERENCES 23
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