After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.

How bacterial pathogens evolve -- Surveillance for emerging pathogens in the United States -- Surveillance for emerging pathogens in Europe -- Tracking emerging pathogens: the case of noroviruses -- Industrial food microbiology and emerging foodborne pathogens -- Microbiological risk assessment for emerging pathogens -- Food safety objectives and related concepts: the role of the food industry -- Arcobacter -- Foodborne trematodes and helminths -- Emerging pathogenic E. coli -- Hepatitis viruses -- Prion diseases -- Vibrios -- Yersinia enterocolitica -- Listeria -- Helicobacter pylori -- Enterobacteriaceae -- Campylobacter -- Mycobacterium paratuberculosis -- Enterococci.