Foodborne Parasites
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...
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| Tác giả chính: | |
|---|---|
| Định dạng: | Livre numérique |
| Ngôn ngữ: | Anglais |
| Được phát hành: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Phiên bản: | 1st ed. 2006. |
| Loạt: | Food Microbiology and Food Safety
|
| Truy cập trực tuyến: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Chú thích: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Foodborne parasites, edited by Ynes R. Ortega,..., New York, Springer, 2006, 1 vol. (XV-289 p.), Food microbiology and food safety series, 0-387-30068-6 • Foodborne Parasites, Texte imprimé, 9780387510675 • Foodborne Parasites, Texte imprimé, 9781441940155 |
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| 505 | 1 | |a Amoeba and Ciliates The Biology of Giardia Parasites Coccidian Parasites Cryptosporidium and Cryptosporidiosis Toxoplasmosis Food-Borne Nematode Infections Foodborne Trematodes Cestodes Waterborne Parasites and Diagnostic Tools Risk Assessment of Parasites in Food | |
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| 520 | |a 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 | ||
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