TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.1 Overview of Bacteria
1.2 Overview of Food Poison
1.3 Classification of Bacterial Food Poisoning
1.3.1 The Cause
1.3.2 The Duration of Onset
1.3.3 Pathogenesis
1.3.4 Temperature
1.3.5 Oxygen Requirement
CHAPTER TWO
2.0 Bacterial Agent of Food Poison
2.1 Salmonella spp.
2.2 Staphylococcus aureus
2.3 Campylobacter species
2.4 Listeria species
2.5 Vibrio parahaemolyticus
2.6 Escherichia coli
2.7 Bacillus cereus
2.8 Shigellae
2.9 Yersinia enterocolitica
CHAPTER THREE
3.1 Problems of Identifying the Causes Bacterial food poisoning
3.2 Complication of bacterial food poisoning
CHAPTER FOUR
4.0 Prevention and Treatment of Bacterial Food Poisoning
4.1 Prevention of Bacterial Food Poisoning
4.2 Treatment of Bacterial Food Poisoning
Conclusion
REFERENCES
