304  ◾  Fundamental Food Microbiology
bacteria on establishing sanitary quality in food production have been included. The following
topics are discussed in this section:
Chapter 24: Important Facts in Foodborne Diseases
Chapter 25: Foodborne Intoxications
Chapter 26: Foodborne Bacterial Infections
Chapter 27: Foodborne Toxico-Infections
Chapter 28: Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites,
and Fish and Shellfish Toxins
Chapter 29: New and Emerging Foodborne Pathogens
Chapter 30: Indicators of Bacterial Pathogens