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Multidisciplinary Studies
Foodborne illness
Causes and symptoms of foodborne illness
Product liability and microbial foodborne illness
Food safety
Food quality control and regulation
Food processing and quality management
Bacteria and enterotoxins
Emerging foodborne pathogens
Preventing bacterial food poisoning
Mycotoxins and alimentary mycotoxicoses
Viruses and parasites
Natural toxins
Other pathogenic agents
Mechanism of foodborne illness
Incubation period
Infectious dose
Epidemiology of foodborne illness