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Microbial Food Contamination, Second Edition is a comprehensive evaluation of the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global climate. It introduces new insights into the pathogenic effect of contaminants including mycotoxins and aflatoxins. It presents recent advances in detecting and monitoring food borne human pathogens, and examines control and prevention measures including the genetic and biochemical control of aflatoxigenic fungi. Contributions discuss globalization and the increased risk for transnational contamination, the impact of food contamination on international trade, and international programs to mitigate these events. Finally, the book explores the risk of bioterrorism and considers a Food Defense Plan that can reduce vulnerability.



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