Knechtges (East Carolina U., Greenville) presents an introductory textbook on food safety for graduate students of environmental health who may become food safety professionals. It covers the history and overview of food safety, food borne infections and microbial agents, food borne toxic and physical agents, principles of prevention, engineering controls and technology, risk assessment and hazard analysis of foods, laboratory methods for food safety, and safety management of the food supply. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)