New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters 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. With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.About the Author: John Sofos is University Distinguished Professor, Professor in the Department of Animal Sciences and Director of the Center for Meat Safety and Quality at Colorado State University. His current research interests relate to sources, ecology and extent of bacterial pathogen contamination of foods; procedures to reduce contamination and to inactivate or inhibit bacterial pathogens; stress adaptation of pathogenic bacteria; resistance of microorganisms to preservation procedures and methods of sampling and detection of bacteria in foods. He received the Educator Award of the North American Meat Processors Association in 2012.