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Cryptosporidium as a Foodborne Pathogen

  • Book
  • © 2014

Overview

Authors:
  1. Lucy J. Robertson

    1. Institute for Food Safety & Infection Biology, Norwegian School of Veterinary Science, Oslo, Norway

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Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-vi
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  2. Introduction to Cryptosporidium: The Parasite and the Disease

    • Lucy J. Robertson
    Pages 1-10

  3. Transmission Routes and Factors That Lend Themselves to Foodborne Transmission

    • Lucy J. Robertson
    Pages 11-12

  4. Documented Foodborne Outbreaks of Cryptosporidiosis

    • Lucy J. Robertson
    Pages 13-23

  5. Approaches to Detecting Cryptosporidium Oocysts in Different Food Matrices

    • Lucy J. Robertson
    Pages 25-38

  6. Occurrence of Cryptosporidium oocysts in Different Food Matrices: Results of Surveys

    • Lucy J. Robertson
    Pages 39-56

  7. Inactivation or Decontamination Procedures

    • Lucy J. Robertson
    Pages 57-63

  8. Risk Assessment and Regulations

    • Lucy J. Robertson
    Pages 65-70

  9. Future Challenges

    • Lucy J. Robertson
    Pages 71-72

  10. Conclusions

    • Lucy J. Robertson
    Pages 73-74

  11. Back Matter

    Pages 75-90
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Keywords

About this book

Although widely recognized as an important waterborne pathogen, Cryptosporidium spp. can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water is an excellent transmission vehicle are also important for foodborne transmission. These include the low infective dose, the high number of oocysts that are excreted, and the robustness of these transmission stages. However, many more outbreaks of waterborne cryptosporidiosis have been reported than foodborne outbreaks. This is probably partly due to epidemiological tracing being much more difficult for foodborne outbreaks than waterborne outbreaks, and the number of persons exposed to infection often being fewer. Nevertheless, the potential importance of foodborne transmission is gradually being recognized, and a wide range of different foodstuffs have been associated with those outbreaks that have been recorded. Additionally, various factors mean that the potential for foodborne transmission is becoming of increasing importance: these include the growth of international food trade, a current trend for eating raw or very lightly cooked foods, and the rise in small-scale organic farms, where there the possibility for contamination of vegetable crops with animal feces may be greater.

Authors and Affiliations

  • Institute for Food Safety & Infection Biology, Norwegian School of Veterinary Science, Oslo, Norway

    Lucy J. Robertson

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