In the review you should as a minimum cover the following areas:1. General features of the foodborne pathogen.2. Origin and sources of contamination3. Foods and environments which are problematic for this pathogen (i.e. prevent bacterial growth or reduce survival).4. Its significance – numbers of cases and outbreaks in different countries.5. Ways to control foodborne illness caused by this pathogen.6. Recent research into this pathogen of relevance to food safety (need to cite primary research articles).
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