Abstract
Food borne infections and illnesses is a major international health problem with consequent economic reduction. It is a major cause of illness and death worldwide [1]. According to Clarence et al. (2009), food borne diseases are diseases resulting from ingestion of bacteria, toxins and cells produced by microorganisms present in food. The intensity of the signs and symptoms may vary with the amount of contaminated food ingested and susceptibility of the individuals to the toxin [10].
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