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Contents
1 Salmonella 2 Campylobacter 3 Escherichia coli O157 4 Listeria monocytogenes 5 Clostridium botulinum 6 Staphylococcus aureus 7 Bacillus cereus 8 Clostridium perfringens 9 Yersinia 10 Shigella 11 Enterobacter sakazakii 12 Moulds and mycotoxins 13 Parasites 14 Viruses, including avian influenza 15 Preservatives and preservation techniques 16 Risk assessment Chapter 4, about Listeria monocytogenes and part of chapter 6 about S. aureus, can be viewed. | ||
