Parasites In Food sheds light on the hidden world of foodborne parasites and their impact on human health. It explores the lifecycle and transmission of these organisms, including protozoa and helminths, found in various food sources. Understanding these parasites is crucial, as some can survive even in refrigerated conditions, emphasizing the need for proper food handling. The book uniquely bridges microbiology, epidemiology, and public health to provide a comprehensive view of this often-overlooked aspect of food safety.
The book progresses logically, starting with the classification of parasites and their diseases, before diving into ecological factors influencing parasite prevalence in foods like meat, seafood, and produce. It also examines the clinical impacts of parasitic infections, covering diagnosis, treatment, and long-term health effects. You will learn how agricultural practices and food processing can contribute to food contamination, giving you insights into making informed decisions about food sourcing and preparation.
