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This reference describes the management, control, and prevention of microbial foodborne disease, as well as the detection, evaluation, and characterization of the pathogens contributing to foodborne illness -- analyzing transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. Discusses the prevalence and risk of foodborne disease in developing and industrialized countries -- from Northern and Central Europe to Asia, Africa, and South America.The International Handbook of Foodborne Pathogens analyzes epidemics caused by viruses, bacteria, fungi, protozoa, helminths, marine organisms, and prion proteins...the role of HACCP standards in the provision of safe food supplies...the globalization of food trade...microbial risk assessment...and developments in international food regulation.