Foodborne Parasites
Microbiologists 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
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FOOD MICROBIOLOGY AND FOOD SAFETY SERIES Food Microbiology and Food Safety publishes valuable, practical, and timely resources for professionals and researchers working on microbiological topics associated with foods, as well as food safety issues and problems. Series Editor Michael P. Doyle, Regents Professor and Director of the Center for Food Safety, University of Georgia, Griffin, GA, USA Editorial Board Francis F. Busta, Director – National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Bruce R. Cords, Vice President, Environment, Food Safety & Public Health, Ecolab Inc., St. Paul, MN, USA Catherine W. Donnelly, Professor of Nutrition and Food Science, University of Vermont, Burlington, VT, USA Paul A. Hall, Senior Director Microbiology & Food Safety, Kraft Foods North America, Glenview, IL, USA Ailsa D. Hocking, Chief Research Scientist, CSIRO—Food Science Australia, North Ryde, Australia Thomas J. Montville, Professor of Food Microbiology, Rutgers University, New Brunswick, NJ, USA R. Bruce Tompkin, Formerly Vice President-Product Safety, ConAgra Refrigerated Prepared Foods, Downers Grove, IL, USA Titles PCR Methods in Foods, John Maurer (Ed.) (2006) Viruses in Foods, Sagar M. Goyal (Ed.) (2006) Foodborne Parasites, Ynes R. Ortega (Ed.) (2006)
FOODBORNE PARASITES
Edited by
Ynes R. Ortega University of Georgia, Griffin, GA, USA
Ynes R. Ortega Center for Food Safety Department of Food Science and Technology University of Georgia 1109 Experiment St. Griffin, GA 30223 [email protected]
Library of Congress Control Number: 2006921159 ISBN-10: 0-387-30068-6 ISBN-13: 978-0387-30068-9
e-ISBN 0-387-31197-1
Printed on acid-free paper.
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Preface Microbiologists 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. The role of food in transmission of parasites was not studied until later. Although parasites have been evolving with man since antiquity, the control and eradication of these diseases is still far from being achieved an
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