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This document provides information on growth parameters and characteristics of various foodborne pathogens, including Bacillus cereus, Brucella spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Shiga-toxin producing E. coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Streptococcus group A, and Vibrio spp. For each pathogen, the document lists their primary sources, symptoms of infection, contributing factors to growth, and optimal and maximum tempe

Author

EsmeraldaRangel

Language

EN