chapter 1 Foodborne Human Pathogens and Their Toxic Metabolites in Israel -- chapter 2 Innovative Technology To Reduce Microbial Food Contamination -- chapter 3 Viruses and Protozoan Parasites on Food -- chapter 4 Toxicity Associated with Fumonisin-Contaminated Corn -- chapter 5 Mechanisms of Action of Aflatoxin B1 at the Biochemical and Molecular Levels -- chapter 6 Rapid Methods of Microbiological Analysis: Update -- chapter 7 Biosensors for On-Line Monitoring -- chapter 8 Applications of the Polymerase Chain Reaction for Detection, Identification, and Typing of Foodborne Microorganisms -- chapter 9 Application of Automated Ribotyping To Improve Food Safety and Quality -- chapter 10 A Brief Introduction to the Kosher Laws and Possible Implications for Food Safety -- chapter 11 Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobials -- chapter 12 Irradiation and Other Physically Based Control Strategies for Foodborne Pathogens -- chapter 13 Biologically Based Technology for the Control of Postharvest Diseases of Fruits and Vegetables -- chapter 14 Genetic and Biological Control of Aflatoxigenic Fungi -- chapter 15 The Impact of Foodborne Infections and Toxins on International Trade: Israeli Examples -- chapter 16 Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminants -- chapter 17 The Codex Alimentarius: What It Is and Why It Is Important.