This volume of Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogens–bacteria, viruses, and parasites–most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents.
Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include:

-Arcobacter/Helicobacter
-Aspergillus
-Bacillus cereus
-Campylobacter
-Clostidium perfringens
-Clostridium botulinum
-Escherichia coli
-Fusarium
-Listeria
-Salmonella
-Shigella
-Staphylococcus aureus
-Vibrio
-Yersinia enterocolitica

Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.