Examining the development, spread and transmission of zoonotic disease through the food chain from animals through production processes to humans, this book discusses the ways modern food production systems contribute to the risk of zoonotic disease, and where mitigation strategies need to be focused. Covering factors in the animal production process and attributes of microorganims that allow potential contamination of food sources, this book discusses pathogens that have recently emerged as important infections, and new trends in animal production such as organic livestock farming and raw milk consumption.