Part 1 Outbreak investigations: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider -- A point-source outbreak of Salmonella in an ethnic community in the UK -- Investigating the source of a food poisoning incident in Cheshire, UK -- Investigating a large outbreak of salmonellosis in the US involving fresh produce -- What was the source of the 2011 outbreak of Escherichia coli in Germany and France? Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland -- One pathogen but two different types of food borne outbreak -- Bacillus cereus in catering facilities in Germany -- Investigating a suspected case of mycotoxin poisoning in South Africa -- Investigations of foodborne outbreaks caused by a parasite in Canada. Part 2 Source tracing: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland -- Tracing the source of persistent contamination of ready-to-eat chicken products with Listeria monocytogenes in Italy -- An unforeseen source of aflatoxins in milk in Sweden -- Investigations prompted by the discovery of high levels of Salmonella in fresh herbs in the UK -- Source tracing in Thailand following contamination of Canadian dog chew toys with Salmonella -- Analysing tap-water from households of patients with inflammatory bowel disease in Norway. Part 3 Crisis management: A proactive attempt to control an outbreak of foodborne disease in humans after detection of Salmonella during surveillance and control of pork in Denmark -- Managing and learning from an anthrax outbreak in a Swedish beef cattle herd -- Mounting an effective response to an outbreak of viral disease involving street food vendors in Indonesia -- Handling of the media during an incident in Romania involving dioxin contamination of yoghurts. Part 4 Farm-level interventions: Is it possible to reduce foodborne Campylobacter infections in humans through vaccination of animals? The free-range meat paradox: the conflict between free-range poultry production systems and biocontainment of zoonotic disease -- How does Sweden control Salmonella before it enters the food chain? Bovine spongiform encephalitis: the case of an unexpected and rapidly spreading epidemic in cattle with serious consequences -- The continuing debate over increasing consumption of raw (unpasteurised) milk: Is it safe? Part 5 Safe food production: Challenges in food safety certification of a small enterprise producing a specialty product in Cyprus -- The dilemma of regulatory testing of dairy foods in Australia: minimizing risk to the public while avoiding unnecessary regulatory burden -- Learning from outbreaks of Escherichia coli O:Hcaused by low pH foods -- Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators -- Boosting exports of fresh meat by using faster laboratory methods in Denmark -- Using predictive microbiology to benefit the Australian meat industry. Part 6 Food adulteration and authenticity: Forensic investigation of a sabotage incident in a factory manufacturing nut-free ready meals in the UK -- Lessons from the large-scale incident of animal feed contamination with dioxins in Germany in 2011 -- Investigating the adulteration of UHT milk in Brazil -- Food adulteration with melamine on an international scale: field work and troubleshooting in Africa -- Investigating cases of taste disturbance caused by pine nuts in Denmark -- Development and application of molecular tools to investigate the mislabelling of cod sold in Sweden -- Testing for genetically modified organisms (GMOs) revealed the real source of rice imported to Norway -- Documenting the terroir aspects of award-winning Danish conserves: A model for the development of authentic food products.