Foodborne Parasites

Foodborne Parasites: Biology, Infection & Disease Control

This comprehensive reference explores parasites transmitted through contaminated food and water, focusing on protozoa and helminths, including tapeworms, roundworms and flukes. It examines their biology, disease mechanisms, epidemiology, treatment and inactivation to support a better understanding of parasitic infections and foodborne disease prevention.

Key Features

• Overview of parasites transmitted through food and water
• Examination of protozoan parasites and their characteristics
• Coverage of helminths and their major classifications
• Study of cestodes, including tapeworms
• Examination of nematodes, including roundworms
• Coverage of trematodes, commonly known as flukes
• Exploration of parasite biology and life processes
• Understanding mechanisms of parasitic disease development
• Analysis of parasite-related infections and illnesses
• Examination of epidemiology and disease distribution
• Understanding foodborne and waterborne transmission
• Discussion of parasitic infection treatment approaches
• Methods for parasite inactivation and control
• Insights into preventing foodborne disease outbreaks
• Valuable reference for microbiologists, researchers and food safety professionals