<div> New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is a constantly evolving field. The editor and contributors summarize the key trends in this area for the food industry.<BR> <br> The book begins with an interview with food safety expert Bruce Tompkin and serves as a survey of food safety management systems from the past to the present day and future food safety challenges. Chapters in part two provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. The remaining chapters explore new developments in the area, with contributions on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.</div>