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Microbiologists are being challenged as foodborne outbreaks are increasingly being observed worldwide. Most of these outbreaks are associated with viral and bacterial pathogens such as Campylobacter, Salmonella, and lately Escherichia coli O157:H7, which emerged in the 1990s. Although parasites have been evolving with Man since antiquity, the control and eradication of these diseases are still far from being achieved. They are more frequently being reported in the literature as causative agents of food and waterborne illnesses. Foodborne Parasites examines the two major parasite groups that are transmitted via water or foods: the protozoa, which are single celled organisms, and the helminths. The helminths are classified in three sub groups: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes). To better understand their significance, each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites. This important new text is crucial to a better understanding of the biology and control of parasitic infections necessary to reduce and eliminate future outbreaks in the U.S. and elsewhere.

Pathogenic microorganisms. --- Foodborne diseases. --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Disease-causing microorganisms --- Micro-organisms, Pathogenic --- Pathogens --- Microorganisms --- Medical microbiology --- Virulence (Microbiology) --- Food science. --- Chemistry. --- Medicine. --- Food Science. --- Chemistry/Food Science, general. --- Medicine/Public Health, general. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Physical sciences --- Science --- Health Workforce --- Food—Biotechnology.

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Hygiene. Public health. Protection --- Food science and technology --- voedingschemie --- voedingstechnologie --- gezondheidszorg --- voedingsleer

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The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and control are providing the basis for a better understanding of the biology and control of parasitic infections, and this in turn will likely contribute to the reduction and hopefully elimination of parasitic foodborne outbreaks.  Building on the first edition, this completely revised second edition of Foodborne Parasites covers the parasites most associated with foodborne transmission and therefore of greatest global public health relevance. The volume examines protozoa and their subgroups: the amoeba, coccidia, flagellates and ciliates. Chapters also address Trypanosoma cruzi, recently recognized as an emerging foodborne protozoan. The helminth section is expanded to cover teniasis, cysticercosis, hydatidosis, and the trematodes and nematodes including Angiostrongylus, which is present worldwide. Finally, the editors examine the burden and risk assessment determinations that have provided a scientific framework for developing policies for the control of foodborne parasites.

Foodborne diseases. --- Food --- Food-borne diseases --- Foodborne illnesses --- Microbiology. --- Bacteriology --- Chemistry. --- Medicine. --- Food Science. --- Medicine/Public Health, general. --- Biotechnology. --- Sanitary microbiology --- Communicable diseases --- Food science. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Science --- Health Workforce --- Food Parasitology. --- Eukaryota --- Helminthiasis. --- Helminths --- Protozoan Infections. --- pathogenicity. --- Infections, Protozoan --- Histomoniasis --- Histomoniases --- Infection, Protozoan --- Protozoan Infection --- Infections, Nematomorpha --- Nematomorpha Infections --- Helminthiases --- Infection, Nematomorpha --- Nematomorpha Infection --- Parasitology, Food --- Parasites --- parasitology --- Food—Biotechnology.

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• Reference Manager
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The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and control are providing the basis for a better understanding of the biology and control of parasitic infections, and this in turn will likely contribute to the reduction and hopefully elimination of parasitic foodborne outbreaks.  Building on the first edition, this completely revised second edition of Foodborne Parasites covers the parasites most associated with foodborne transmission and therefore of greatest global public health relevance. The volume examines protozoa and their subgroups: the amoeba, coccidia, flagellates and ciliates. Chapters also address Trypanosoma cruzi, recently recognized as an emerging foodborne protozoan. The helminth section is expanded to cover teniasis, cysticercosis, hydatidosis, and the trematodes and nematodes including Angiostrongylus, which is present worldwide. Finally, the editors examine the burden and risk assessment determinations that have provided a scientific framework for developing policies for the control of foodborne parasites.

Hygiene. Public health. Protection --- Human medicine --- Food science and technology --- geneeskunde --- gezondheidszorg --- voedingsleer