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 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.