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Foodborne Protozoan Parasites $280.00
Editors: Lucy J. Robertson (Norwegian School of Veterinary Science, Oslo, Norway); Huw V. Smith (Scottish Parasite Diagnostic Laboratory, Stobhill Hospital, Glasgow, Scotland, UK)
Book Description:
The human burden of infection caused by foodborne protozoan parasites is enormous; billions of people are infected worldwide and the DALY (disability-adjusted life year) toll due to these infections is correspondingly huge. Whilst some infections may result in mild, relatively insignificant clinical disease, others may be seriously debilitating or even fatal. This book provides detailed insights into those protozoa that are currently most relevant regarding foodborne transmission. Each parasite has its own chapter, written by recognised global experts, and there are also general chapters on outbreaks, risk assessment, HACCP and trends. This book is intended for a range of professionals and should be read by those who work in academia, within the various branches of the food industry and food research associations, in government regulatory agencies, and in environmental health departments. (Imprint: Nova Biomedical)

Table of Contents:
(L.J. Robertson)

(L.J. Robertson)

Section 1. Foodborne Protozoa

Chapter 1: Balantidium coli and Entamoeba histolytica
(E. Theel, B.S. Pritt)

Chapter 2: Cryptosporidium
(L.J. Robertson, R. Fayer)

Chapter 3: Cyclospora cayetanensis
(J.M. Shields, Y.R. Ortega)

Chapter 4: Giardia duodenalis

Part 1: Contamination of fresh produce
(N. Cook, Y.A.L. Lim)

Chapter 4: Giardia duodenalis

Part 1: Contamination of bivalve molluscs
(H. Gómez-Couso, E. Ares-Mazás)

Chapter 5: Sarcocystis spp.
(B. Rosenthal, Z. Yang, L. Yuan)

Chapter 6: Toxoplasma gondii
(E. Guy, J.P. Dubey, D.E. Hill)

Chapter 7: Trypanosoma cruzi
(K.S. Pereira, R.L. Barbosa, L.A.C. Passos, F.S. de Aguiar, H. Rogez,
B. Alarcón de Noya, O.N. González)

Section 2. Impacts, risks, routes, trends

Chapter 8: Water and associations with foodborne parasitic protozoa disease risks
(R. Ives, J.B. Rose, Y.A.L. Lim)

Chapter 9: HACCP, risk assessment, and risk communication
(P. McClure, N. Ronnie, M. Waskar)

Chapter 10: Foodborne protozoa and outbreak investigations (K.G.J. Pollock, G. Nichols)

Chapter 11: Trends in foodborne protozoan disease, including deaths
(F.A. Núñez, L.J. Robertson)


      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   Binding: ebook
   Pub. Date: 2012
   Pages: 7 x 10 (NBC - C)
   ISBN: 978-1-61942-569-9
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
Available Options:
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Foodborne Protozoan Parasites