© 2018

Foodborne Parasites

  • Ynés R. Ortega
  • Charles R. Sterling

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Research and Development book sub series (RESDEV)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Ynés R. Ortega, Manuela Verastegui
    Pages 1-15
  3. Charles R. Sterling
    Pages 17-40
  4. Vitaliano A. Cama, Ynés R. Ortega
    Pages 41-56
  5. Ynés R. Ortega, Vitaliano A. Cama
    Pages 57-72
  6. Lihua Xiao, Vitaliano A. Cama
    Pages 73-117
  7. D. E. Hill, J. P. Dubey
    Pages 119-138
  8. Alexandre da Silva, Blaine A. Mathison
    Pages 139-158
  9. Blaine A. Mathison, Alexandre da Silva
    Pages 159-174
  10. Edoardo Pozio
    Pages 175-215
  11. Jo Henderson-Frost, Robert H. Gilman
    Pages 217-243
  12. Armando Gonzalez, Luis A. Gomez-Puerta
    Pages 245-267
  13. Hector H. Garcia, Miguel M. Cabada
    Pages 269-291
  14. Lucy J. Robertson
    Pages 325-340
  15. Brecht Devleesschauwer, Pierre Dorny, Christel Faes, Arie H. Havelaar, Paul R. Torgerson, Niko Speybroeck
    Pages 341-365
  16. Back Matter
    Pages 367-375

About this book


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 parasites foodborne protozoa helminths detection control foodborne outbreaks risk assessment

Editors and affiliations

  • Ynés R. Ortega
    • 1
  • Charles R. Sterling
    • 2
  1. 1.Department of Food Science & Technology and Center for Food SafetyUniversity of GeorgiaGriffinUSA
  2. 2.School of Animal and Comparative, Biomedical SciencesUniversity of ArizonaTucsonUSA

About the editors

Ynes R. Ortega is Associate Professor in Food Parasitology at the Center for Food Safety, University of Georgia. Her research focuses on detection, prevention and control of foodborne parasites. Dr. Ortega participated in the FAO/WHO expert team addressing prioritization of foodborne parasites for risk management. She is a science advisor for FDA-SRL, member of the Editorial Board of the Journal for Food Protection and the SS-AOAC Executive Committee.

Charles R. Sterling is Professor Emeritus and past Director of the School of Animal and Comparative Biomedical Sciences, University of Arizona. His research has primarily focused on intestinal protozoan parasites of humans including Cryptosporidium, Giardia and Cyclospora. His lab developed immunodiagnostic assays to detect Cryptosporidium and Giardia infections. He has taught numerous courses of Parasitology.

Bibliographic information

  • Book Title Foodborne Parasites
  • Editors Ynés R. Ortega
    Charles R. Sterling
  • Series Title Food Microbiology and Food Safety
  • Series Abbreviated Title Food Microbiology,Food Safety
  • DOI
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences Biomedical and Life Sciences (R0)
  • Hardcover ISBN 978-3-319-67662-3
  • Softcover ISBN 978-3-319-88463-9
  • eBook ISBN 978-3-319-67664-7
  • Edition Number 2
  • Number of Pages VI, 375
  • Number of Illustrations 30 b/w illustrations, 26 illustrations in colour
  • Additional Information Springer Science+Business Media, LLC, 2006
  • Topics Food Science
    Medicine/Public Health, general
  • Buy this book on publisher's site
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