A multi-contributed text, giving a clear, practical account of the salient features of foodborne pathogenic microorganisms, of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes and in the community. Outlining the medical conditions that lead to susceptibility to foodborne infection, and the types of immunosuppression and discussing the ways in which the production and supply of food needs to be controlled, in order to minimise the risks to these vulnerable groups from foodborne diseases. Includes practical guidelines for implementation of systems for the production of safe food. Written at a level appropriate for medically and scientifically qualified persons with responsibility for the production and supply of food reaching vulnerable groups of the population, but also accessible to policy makers and administrators without specialist training.