• Defines the concept of emerging pathogens, clarifying the many ways that pathogens are considered to be "emerging"
• Discusses a variety of methods for identifying emerging pathogens
• Examines several individual pathogens in detail, including their epidemiology, methods of detection, and control
• Consider surveillance practices in the US and Europe as well as food safety objectives

Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.