Evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in a global climate. This volume examines the pathogenic effect of contaminants, presents advances in detecting and monitoring of food borne human pathogens, and examines control and prevention measures. (translated from French)"Dedicated to microbiological contamination of food, the book discusses the different types of contaminants (Escheria enterohemorrhagique coli, viruses, protozoa, Fusarium verticillioides, fumonisins, aflotoxines B1) and foodborne illness emergentes. Similarly, the methods of control and detection, and means of control are reviewed (antimicrobial technology of food security and conservation, controles biochemical and genetics of fungi producing aflatoxins, kosher and halal products). The last part of the book addresses the biological contamination in terms of bioterrorism." -Ailine "...the Editor is to be congratulated on assembling some diverse, up-to-date and unexpected subjects into the book... two main sections deal with Detection, monitoring and control, and international regulation and trade. The author listis international and the information relevant, with new technologies being objectively described. At $159.95, the book is excellent value." Glenn Gibson, Society for General Microbiology, Feb. 2009