TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Meaning of Food Poisoning and Foodborne Illness
1.3 Classification of Bacterial Food Poisoning and Foodborne Illness
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 Poisoning
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
4.1 Non-Bacterial Agents of Food Poisoning and Foodborne Illness
4.2 Platyhelminths
4.3 Nematodes
4.4 Protozoa
4.5 Sporozoid Protozoa
4.6 Toxigenic Fungi
CHAPTER FIVE
5.0 Prevention and Treatment of Food Poisoning and Foodborne Illness
5.1 Prevention of Food Poisoning and Foodborne Illness
5.2 Treatment of Food Poisoning and Foodborne Illness
5.3 Conclusion
References
