Without question, food-borne illness has emerged as a worldwide issue impacting consumer confidence in the food supply. Microbial safety of food in the UK was addressed with the 2009 publication of a government report on Risk Assessment, in relation to the microbiological safety of food. This book deals with most of the areas considered by the report in order to understand the risks to human health that arise throughout the food chain, from the use of farm slurries as fertilizers, through animal husbandry to food processing and storage practices. The recycling of bacterial pathogens and protozoan parasites from animals to humans through water, soil and crops has created a challenge for producers, processors, and consumers of fresh produce. This book addresses most of these areas and therefore this publication is timely. The book deals with many of the bacteria and other micro-organisms which attract media attention, especially Escherichia coli O157. The book should be an essential read for anyone interested in food safety and a requirement in any library of a Department teaching microbiology of food as part of their syllabus.