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Guide to Foodborne Pathogens covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

The Fourteenth Amendment to the Constitution, ratified in 1868, sought to protect the rights of the newly freed slaves; but its first important test did not arise until five years later. That test centered on a vitriolic dispute among the white butchers of mid-Reconstruction New Orleans.

The rough-and-tumble world of nineteenth-century New Orleans was a sanitation nightmare, with the city's slaughterhouses dumping animal remains into local backwaters. When Louisiana authorized a monopoly slaughterhouse to bring about sanitation reform, many independent butchers felt disenfranchised....