Foodborne Parasites

  • Ynes R. Ortega

Part of the Food Microbiology And Food Safety Series book series (FMFS)

Table of contents

  1. Front Matter
    Pages I-XV
  2. Ynes R. Ortega
    Pages 1-14
  3. Irshad M. Sulaiman, Vitaliano Cama
    Pages 15-32
  4. Vitaliano Cama
    Pages 33-55
  5. Lihua Xiao, Vitaliano Cama
    Pages 57-108
  6. Ynes R. Ortega
    Pages 109-133
  7. Charles R. Sterling
    Pages 135-160
  8. Ann M. Adams
    Pages 161-196
  9. Natalie Bowman, Joseph Donroe, Robert Gilman
    Pages 197-229
  10. Gregory D. Sturbaum, George D. Di Giovanni
    Pages 231-273
  11. Kristina D. Mena
    Pages 275-284
  12. Back Matter
    Pages 285-289

About this book

Introduction

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.

Keywords

Pathogene Salmonella amines assessment food safety parasites

Editors and affiliations

  • Ynes R. Ortega
    • 1
  1. 1.Center for Food Safety Department of Food Science and TechnologyUniversity of GeorgiaGriffin

Bibliographic information

  • DOI https://doi.org/10.1007/0-387-31197-1
  • Copyright Information Springer 2006
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-30068-9
  • Online ISBN 978-0-387-31197-5
  • About this book
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