To stem the tide of food-borne illnesses, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It discusses food-associated antimicrobial resistance and lessons learned from an actual food-borne outbreak. The book also explores clinical aspects of food-borne illness. The book is intended for medical science students. It will also be useful as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly deal with issues related to food microbiology, food-borne infections and intoxications, and food safety.