The Food Research Institute, Department of Food Microbiology and Toxicology, College of Agriculture and the Life Sciences, University of Wisconsin- Madison is both a research facility and an academic department. It investigates the cause and control of foodborne disease and trains scientists and technical specialists in advanced and basic food safety technology and management. Over one hundred scientists and supporting staff in nine research sections headed by faculty members emphasize microbiology, toxicology and biochemistry. The microbiological sections conduct basic and applied research in food-associated illnesses caused by bacteria, molds and viruses, while other sections deal with diet and behavior, food allergy, and diet and cancer. They offer expert technical advice to the public, industry, government and various supporting agencies and publish all significant findings in major refereed journals amounting to some 60 to 70 papers each year.

• Preface, Part 1: Diet and Health, Part 2: Safety of Food Components, Part 3: Foodborne Microbial Illness, Index

The Food Research Institute, Department of Food Microbiology and Toxicology, College of Agriculture and the Life Sciences, University of Wisconsin- Madison is both a research facility and an academic department. It investigates the cause and control of foodborne disease and trains scientists and technical specialists in advanced and basic food safety technology and management. Over one hundred scientists and supporting staff in nine research sections headed by faculty members emphasize microbiology, toxicology and biochemistry. The microbiological sections conduct basic and applied research in food-associated illnesses caused by bacteria, molds and viruses, while other sections deal with diet and behavior, food allergy, and diet and cancer. They offer expert technical advice to the public, industry, government and various supporting agencies and publish all significant findings in major refereed journals amounting to some 60 to 70 papers each year.

• Preface, Part 1: Diet and Health, Part 2: Safety of Food Components, Part 3: Foodborne Microbial Illness, Index

The Food Research Institute, Department of Food Microbiology and Toxicology, College of Agriculture and the Life Sciences, University of Wisconsin- Madison is both a research facility and an academic department. It investigates the cause and control of foodborne disease and trains scientists and technical specialists in advanced and basic food safety technology and management. Over one hundred scientists and supporting staff in nine research sections headed by faculty members emphasize microbiology, toxicology and biochemistry. The microbiological sections conduct basic and applied research in food-associated illnesses caused by bacteria, molds and viruses, while other sections deal with diet and behavior, food allergy, and diet and cancer. They offer expert technical advice to the public, industry, government and various supporting agencies and publish all significant findings in major refereed journals amounting to some 60 to 70 papers each year.

• Preface, Part 1: Diet and Health, Part 2: Safety of Food Components, Part 3: Foodborne Microbial Illness, Index