Skip to main content
SpringerLink
Log in
Book cover

Foodborne Parasites

  • Book
  • © 2006

Overview

Editors:
  1. Ynes R. Ortega

    1. Center for Food Safety Department of Food Science and Technology, University of Georgia, Griffin

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Serves as a reference book for students and professionals in food science as well as public health
  • Reviews the two major parasite groups that are transmitted via water or foods: the protozoa and the helminths
  • Includes supplementary material: sn.pub/extras

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

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 169.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (10 chapters)

  1. Front Matter

    Pages I-XV
    Download chapter PDF

  2. Amoeba and Ciliates

    • Ynes R. Ortega
    Pages 1-14

  3. The Biology of Giardia Parasites

    • Irshad M. Sulaiman, Vitaliano Cama
    Pages 15-32

  4. Coccidian Parasites

    • Vitaliano Cama
    Pages 33-55

  5. Cryptosporidium and Cryptosporidiosis

    • Lihua Xiao, Vitaliano Cama
    Pages 57-108

  6. Toxoplasmosis

    • Ynes R. Ortega
    Pages 109-133

  7. Food-Borne Nematode Infections

    • Charles R. Sterling
    Pages 135-160

  8. Foodborne Trematodes

    • Ann M. Adams
    Pages 161-196

  9. Cestodes

    • Natalie Bowman, Joseph Donroe, Robert Gilman
    Pages 197-229

  10. Waterborne Parasites and Diagnostic Tools

    • Gregory D. Sturbaum, George D. Di Giovanni
    Pages 231-273

  11. Risk Assessment of Parasites in Food

    • Kristina D. Mena
    Pages 275-284

  12. Back Matter

    Pages 285-289
    Download chapter PDF
Back to top

Keywords

About this book

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.

Editors and Affiliations

  • Center for Food Safety Department of Food Science and Technology, University of Georgia, Griffin

    Ynes R. Ortega

Bibliographic Information

Publish with us

Policies and ethics

Back to top

Search

Navigation