000			02948nam a22004575i 4500
001			978-0-387-31197-5
003			DE-He213
005			20250710083948.0
007			cr nn 008mamaa
008			100301s2006 xxu| s |||| 0|eng d
020			_a9780387311975 _a99780387311975
024	7		_a10.1007/0-387-31197-1 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aOrtega, Ynes R. _eeditor.
245	1	0	_aFoodborne Parasites _h[recurso electrónico] / _cedited by Ynes R. Ortega.
264		1	_aBoston, MA : _bSpringer US, _c2006.
300			_aXV, 289 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Microbiology And Food Safety Series
505	0		_aAmoeba and Ciliates -- The Biology of Giardia Parasites -- Coccidian Parasites -- Cryptosporidium and Cryptosporidiosis -- Toxoplasmosis -- Food-Borne Nematode Infections -- Foodborne Trematodes -- Cestodes -- Waterborne Parasites and Diagnostic Tools -- Risk Assessment of Parasites in Food.
520			_aMicrobiologists 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.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aMEDICINE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aCHEMISTRY/FOOD SCIENCE, GENERAL.
650	2	4	_aMEDICINE/PUBLIC HEALTH, GENERAL.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387300689
830		0	_aFood Microbiology And Food Safety Series
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-31197-1 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c57122 _d57122