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Interactions between foodborne pathogenic agents and consumers that affect the risk of consumers catching foodborne diseases are essential knowledge for microbiologists, R&D and QA staff in the food industry. This collection reviews important issues in the relationship between consumers and foodborne bacteria, viruses and parasites. It presents a broad picture of aspects that increase or decrease exposure to foodborne pathogens, such as globalization of the food supply and trends in food processing. The book addresses host factors that influence foodborne disease (age, genetics and underlying illness) and characteristics of pathogenic agents that influence interaction with human hosts.