Format:
Online-Ressource
,
Ill., graph. Darst.
Edition:
Online-Ausg. 2006 Springer eBook Collection. Chemistry and Materials Science Electronic reproduction; Available via World Wide Web
ISBN:
9780387311975
Series Statement:
Food microbiology and food safety
Content:
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.
Content:
Series: Food Microbiology and Food SafetyMicrobiologists 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.Written for:Students and professionals in Food Science as well as Public HealthKeywords:food safetyparasites
Note:
Literaturangaben
,
Front Matter; 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; Back Matter
,
CoverContents -- Chapter 1. Amoeba and Ciliates -- 1.1 Preface -- 1.2 Amoeba -- 1.2.1 Entamoeba histolytica -- 1.3 Dientamoeba fragilis -- 1.3.1 Morphology and Transmission -- 1.3.2 Therapy -- 1.4 Nonpathogenic Amoeba -- 1.4.1 Entamoeba hartmanni -- 1.4.2 Entamoeba coli -- 1.4.3 Endolimax nana -- 1.4.4 Iodamoeba butschlii -- 1.5 Free-Living Amoebae -- 1.6 Ciliates -- 1.6.1 Life Cycle and Morphology -- 1.6.2 Clinical Significance -- 1.6.3 Diagnosis and Treatment -- 1.6.4 Epidemiology and Prevention -- References -- Chapter 2. The Biology of Giardia Parasites -- 2.1 Preface -- 2.2 Biology -- 2.3 Detection and Classification of Giardia -- 2.3.1 Detection Methods -- 2.3.2 Classification of G. intestinalis -- 2.3.3 Genotyping of G. intestinalis -- 2.4 Transmission and Epidemiology -- 2.4.1 Human -- 2.4.2 Environmental -- 2.5 Control and Treatment -- References -- Chapter 3. Coccidian Parasites -- 3.1 Preface -- 3.2 Background/History -- 3.3 Biology -- 3.4 Clinical Significance -- 3.5 Transmission and Epidemiology -- 3.5.1 Cyclospora -- 3.5.2 Isospora -- 3.5.3 Sarcocystis -- 3.6 Diagnosis -- 3.7 Treatment and Control -- References -- Chapter 4. Cryptosporidium and Cryptosporidiosis -- 4.1 Preface -- 4.2 Taxonomy -- 4.3 Life Cycle and Developmental Biology -- 4.4 Epidemiology and Transmission -- 4.4.1 Cryptosporidiosis in Immunocompetent Persons -- 4.4.2 Cryptosporidiosis in Immunocompromised Persons -- 4.4.3 Transmission Routes and Infection Sources: Anthroponotic Versus Zoonotic Transmission -- 4.4.4 Waterborne Transmission -- 4.4.5 Foodborne Transmission -- 4.5 Detection and Diagnosis -- 4.5.1 Serologic Methods -- 4.5.2 Methods for Detection of Cryptosporidium in Stool Specimens -- 4.5.3 Methods for Detection of Cryptosporidium Oocysts in Environmental Samples -- 4.6 Treatment -- 4.7 Control of Cryptosporidium Contamination in Water and Food -- References -- Chapter 5. Toxoplasmosis -- 5.1 Preface -- 5.2 Parasite Description -- 5.3 Life Cycle -- 5.4 Transmission -- 5.5 Identification -- 5.5.1 Molecular Assays -- 5.5.2 Riboprinting -- 5.6 Pathogenicity -- 5.7 Epidemiology -- 5.7.1 Humans -- 5.7.2 Swine -- 5.7.3 Poultry -- 5.7.4 Sheep and Goats -- 5.7.5 Other Animal Species -- 5.8 Treatment -- 5.9 Inactivation -- References -- Chapter 6. Food-Borne Nematode Infections -- 6.1 Preface -- 6.2 Trichinella spp. -- 6.2.1 Background -- 6.2.2 Speciation -- 6.2.3 Life Cycle -- 6.2.4 Epidemiology -- 6.2.5 Human Trichinellosis-Epidemiology -- 6.2.6 Clinical Manifestations -- 6.2.7 Diagnosis and Treatment -- 6.2.8 Prevention and Control -- 6.3 Anisakis simplex and Related Species -- 6.3.1 Background -- 6.3.2 Life Cycle -- 6.3.3 Epidemiology -- 6.3.4 Clinical Manifes.
,
Electronic reproduction; Available via World Wide Web
Additional Edition:
ISBN 9780387300689
Additional Edition:
Druckausg. Foodborne parasites New York, NY : Springer, 2006 ISBN 0387300686
Additional Edition:
ISBN 9780387300689
Language:
English
Subjects:
Chemistry/Pharmacy
,
Medicine
Keywords:
Parasit
;
Lebensmittelmikrobiologie
;
Lebensmittelvergiftung
DOI:
10.1007/0-387-31197-1
URL:
Volltext
(lizenzpflichtig)
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