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Giardia as a Foodborne Pathogen (Paperback, 2013 ed.)
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Giardia as a Foodborne Pathogen (Paperback, 2013 ed.)
Series: SpringerBriefs in Food, Health, and Nutrition
Expected to ship within 10 - 15 working days
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Although widely recognized as an important waterborne pathogen,
Giardia duodenalis can also be transmitted by contamination of
food. The same properties of this protozoan parasite that mean that
water is an excellent transmission vehicle are also important for
foodborne transmission. These include the low infective dose, the
high number of cysts that are excreted, and the robustness of these
transmission stages. However, many more outbreaks of waterborne
giardiasis have been reported than foodborne outbreaks. This is
probably partly due to epidemiological tracing being much more
difficult for foodborne outbreaks than waterborne outbreaks, and
the number of persons exposed to infection often being fewer.
Nevertheless, the potential importance of foodborne transmission is
gradually being recognized, and a wide range of different
foodstuffs have been associated with those outbreaks that have been
recorded. Additionally, various factors mean that the potential for
foodborne transmission is becoming of increasing importance: these
include the growth of international food trade, a current trend for
eating raw or very lightly cooked foods, and the rise in
small-scale organic farms, where there the possibility for
contamination of vegetable crops with animal faeces may be greater.
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