Foodborne Parasites
Microbiologists are being challenged as foodborne outbreaks are increasinlgy being observed worldwide. Most of these outbreaks are associated with viral and bacterial pathogens such as Campylobacter, Salmonella , and lately, Escherichia coli 0157:H7, which emerged in the 1990s. Although parasites have been evolving with man since antiquity, the control and eradication of diseases caused by parasites are still far from being achieved.
Parasites are more and more often being reported in the literature as causative agents of food and waterborne illnesses. This book examines the two major parasites groups that are transmitted via water or foods: the protozoa, which are single-celled organisms, and the helminths. These latter are classified into three groups, namely the cestodes (tapeworms, nematodes (round worms) and trematodes (flukes)). To better understand their significance, each chapter covers the biology, the 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 throughout the world.
Springer-Verlag GmbH
