Contents -- Contributors -- Preface -- 1. Bacillus cereus and Other Bacillus spp. -- 2. Campylobacter jejuni and Other Campylobacters -- 3. Clostridium botulinum -- 4. Clostridium perfringens -- 5. Diarrheagenic Escherichia coli -- 6. Listeria monocytogenes -- 7. Salmonella -- 8. Staphylococcal Food Poisoning -- 9. Shigella -- 10. Pathogenic Vibrios in Seafood -- 11. Yersinia enterocolitica and Yersinia pseudotuberculosis -- 12. Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus -- 13. Food-Borne Parasites -- 14. Human Pathogenic Viruses in Food -- 15. Seafood Toxins -- 16. Biogenic Amines in Foods -- 17. Fungal and Mushroom Toxins -- 18. Critical Evaluation of Uncertainties of Gluten Testing: Issues and Solutions for Food Allergen Detection -- 19. Naturally Occurring Toxins in Plants -- 20. Chemical Residues: Incidence in the United States -- 21. A European Food Safety Perspective on Residues of Veterinary Drugs and Growth-Promoting Agents -- 22. Prions and Prion Diseases -- 23. Interventions for Hazard Control in Foods Preharvest -- 24. Interventions for Hazard Control in Foods during Harvesting -- 25. Interventions for Hazard Control during Food Processing -- 26. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods -- 27. Interventions for Hazard Control at Food Service -- 28. Recent Developments in Rapid Detection Methods -- 29. Molecular Subtyping and Tracking of Food-Borne Bacterial Pathogens -- 30. Food Safety Management Systems -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y -- Z.