1. Introduction -- 2. Detecting pathogens in food -- 3. Modelling the growth, survival and death of bacterial pathogens in food -- 4. Risk assessment and pathogen management -- 5. HACCP in farm production -- 6. Hygienic plant design and sanitation -- 7. Safe process design and operation -- 8. The effective implementation of HACCP systems in food processing -- 9. Good practices for food handlers and consumers -- 10. Pathogenic Escherichia coli -- 11. Salmonella -- 12. Listeria monocytogenes -- 13. Campylobacter and Arcobacter -- 14. Enterotoxin-producing Staphylococcus, Shigella, Yersinia, Vibrio, Aeromonas and Plesiomonas -- 15. Characteristics of spore-forming bacteria -- 16. Viruses -- 17. Parasites: Cryptosporidium, Giardia and Cyclospora as foodborne pathogens -- 18. Toxigenic fungi -- 19. Mycobacterium paratuberculosis -- 20. Chronic sequelae of foodborne infections

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