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Food --- Food adulteration and inspection. --- Foodborne diseases --- Safety measures. --- Prevention. --- Epidemiology. --- Food-borne diseases --- Foodborne illnesses --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulteration --- Inspection --- Communicable diseases --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry

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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. Although parasites have been evolving with Man since antiquity, the control and eradication of these diseases are still far from being achieved. They are more frequently being reported in the literature as causative agents of food and waterborne illnesses. Foodborne Parasites examines the two major parasite groups that are transmitted via water or foods: the protozoa, which are single celled organisms, and the helminths. The helminths are classified in three sub groups: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes). To better understand their significance, each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites. This important new text is crucial to a better understanding of the biology and control of parasitic infections necessary to reduce and eliminate future outbreaks in the U.S. and elsewhere.

Pathogenic microorganisms. --- Foodborne diseases. --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Disease-causing microorganisms --- Micro-organisms, Pathogenic --- Pathogens --- Microorganisms --- Medical microbiology --- Virulence (Microbiology) --- Food science. --- Chemistry. --- Medicine. --- Food Science. --- Chemistry/Food Science, general. --- Medicine/Public Health, general. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Physical sciences --- Science --- Health Workforce --- Food—Biotechnology.

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Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, the

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