Foodborne Parasitic Protozoa

Foodborne Parasitic Protozoa

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The human burden of infection caused by food-borne protozoan parasites is enormous; billions of people are infected world-wide 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 who are currently most relevant regarding food-borne transmission. This book is intended to be of use and interest for a range of professionals, from researchers to regulators, from diagnosticians to parasitologists to food technologists; it 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.
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Product details

  • Hardback | 325 pages
  • 180 x 260 x 25.4mm | 610g
  • New York, United States
  • English
  • UK ed.
  • 1614700087
  • 9781614700081

Table of contents

Preface; Introduction; Balantidium coli & Entamoeba histolytica; Cryptosporidium; Cyclospora cayetanensis; Giardia duodenalis; Sarcocystis spp.; Toxoplasma gondii; Trypanosoma cruzi; Water & associations with foodborne parasitic protozoa disease risks; HACCP, risk assessment, & risk communication; Foodborne protozoa & outbreak investigations; Trends in foodborne protozoan disease, including deaths; Index.
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