This book examines the two major parasite groups that are transmitted via water or foods: the single-celled protozoa, and the helminths: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes). Each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites. This important new text offers a better understanding of the biology and control of parasitic infections necessary to reduce or eliminate future outbreaks in the U.S. and elsewhere.

While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic pathogens research. The book covers basic biology, genetics and genomics, epidemiology, pathogenesis, diagnosis, control, and prevention. It showcases recent research that can then be used to spark further breakthroughs. The book addresses challenging issues in food pathogen detection. It details individual foodborne protists and helminthes, with each chapter following a similar format for a consistent presentation of information. It discusses topics ranging from basic biology, genetics and genomics, molecular detection and typing, and pathogenesis to epidemiology, molecular epidemiology, treatment and prevention, among other current concerns. It also details the methods used to diagnose the infection, characterize the pathogen, and detect parasites in three food commodities: meats, water, and fresh produce. With chapters written by experts in their respective fields, the book presents a reliable roadmap for future development of improved, innovative biological and molecular methods for analysis of foodborne parasitic pathogens. A handy, comprehensive reference on all aspects of biology of foodborne parasites, it highlights research needs and directions, helping you develop advanced diagnostic tools and new intervention measures.

Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the dynamics of parasite transmission in different food sources, and the prevention and control of foodborne parasites in the food chain. Provides an overview of the occurrence, transmission, and control of parasites in the food chain Explores the different types of foodborne parasites and the dynamics of parasite transmission in different food sources Highlights prevention and control methods to ensure the safety of the food chain

Humans suffer from numerous parasitic foodborne zoonoses, many of which are caused by helminths. The helminth zoonoses of concern in this book were once limited to diseases of animals, but have now become transmissible to humans. This book reviews not only the prevalence and distribution of these zoonoses, including available health and economic impact data, but highlights gaps in our knowledge that must be filled in order to assess the importance of a particular zoonosis.

Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.