Abstract
AbstractThe emphasis of this chapter is foodborne diseases. Included in the discussion for each disease are description of the organism involved, clinical features of the infection, diagnosis, transmission, incubation period, communicability, occurrence and distribution, control and prevention, treatment and surveillance. Mentioned infectious diseases in this chapter classification are: food poisoning (Salmonella, Staphylococcus, Clostridium or Campylobacter jejuni, ciguatera toxin produced by the dinoflagellate Gambierdiscus toxicus, shellfish poisoning due to Gonyaulux, Gymnodinium, Dinophysis or Alexandrium and inorganic contaminants/toxins in food), intestinal fluke (Fasciolopsis); sheep liver fluke (Fasciola hepatica); fish-transmitted liver flukes (Clonorchis sinensis also called Opisthorchis sinensis); lung fluke (Paragonimus westermani); fish tapeworm (Diphyllobothrium latum); beef and pork tapeworms (Taenia saginata and T. solium, respectively); and trichinosis (Trichinella spiralis, T. nelsoni, T. nativa, T. britovi and T. pseudospiralis). Other foodborne infections described in previous and succeeding chapters are mentioned in passing.
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