There is no such thing as an over-crowded market in publishing and this certainly appears to be the view of those concerned with commissioning and editing books on microbiological food safety. Here we have another which has assembled an international collection of authors to contribute chapters on the principal pathogens and toxins in foods. Allergens and veterinary drug residues and growth promoters are included in the latter and also have their own chapters. A fairly uniform format is employed to give up-to-date information describing individual pathogens, their source and distribution, the illness they cause and the factors that affect their growth, etc. Individual chapters also have a section reviewing recent advances in biological, chemical and physical control methods.

What is most novel in the approach adopted here is a series of general cross-cutting chapters describing hazard control options at various points in the food production chain: preharvest, during harvest, during processing, retailing ready-to-eat foods and food service, as well as a general over view of food safety management systems. It is fair to say that much of the material in this book is available elsewhere but it is an up-to-date and comprehensive compilation which will prove a useful library purchase where budgets permit.