Essentials of Parasitic Microbiology

Description

As foodborne outbreaks are increasingly being monitored globally, microbiologists are being put to the test. Most of these outbreaks are linked to bacterial and viral diseases, such as Campylobacter, Salmonella, and Escherichia coli 0157:1-17, which became more prevalent in the 1990s. Even though parasites have evolved with Man since creation, there is still a long way to go before these diseases can be completely controlled and eradicated. Nevertheless, they are more frequently than not cited in writing as the main culprits behind dietary and waterborne illnesses. Single-celled organisms known as protozoa and helminths are the two notable parasite groups that are spread via water or food and are examined in Foodborne Parasites. The three sub-groupings of the helminths are cestodes (tapeworms), nematodes (roundworms), and trematodes (flukes). Each section includes information on the science, pathogenesis systems, study of disease transmission, therapy, and inactivation of these parasites to help readers better understand why they are noteworthy. This new information is necessary for a better understanding of the science and control of parasite contaminations, which are crucial to reducing and eliminating future flare-ups in the United States and elsewhere.