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Table of contents

1. Introduction
2. Cause of foodborne illnesses - a data review
3. Cell types and charcateristics
4. Binary fission
5. Ideal conditions for bacterial growth
6. Biofilm creation
7. Beneficial microorganisms
8. How cells obtain energy from food
- 8.1. Steps of glycolysis and fermentation

Entrepreneurship in Food
17. Basic Food Microbiology
Microorganisms in food

Microorganisms in food

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3. Cell types and charcateristics

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