This guide investigates the microbial agents responsible for foodborne illnesses and the strategies to mitigate their impact. Ronald G. Labbé, an expert in the field, presents a comprehensive overview of bacteria, viruses, and parasites that commonly cause foodborne diseases. The book details the nature of these illnesses, their epidemiological spread, and the latest advancements in detection, prevention, and control. It also addresses emerging concerns such as new detection technologies, the global food supply, seafood toxins, and other miscellaneous agents, providing essential knowledge for food industry professionals, researchers, and regulators.

The Guide to Foodborne Pathogens is positioned as an essential resource for professionals within the food industry, research, and regulatory bodies. Its comprehensive coverage of common foodborne agents, epidemiological data, and control methods suggests it serves as a foundational text for ensuring food safety standards. The inclusion of chapters on emerging technologies and global food supply dynamics indicates a forward-looking approach to the subject matter.