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Trichinella and Trichinellosis


Trichinella and Trichinellosis
  • Author : Fabrizio Bruschi
  • Publisher : Elsevier
  • Release : 2021-08-01
  • ISBN : 9780128212677
  • Language : En, Es, Fr & De
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Trichinella and Trichinellosis provides an up-to-date account of the nematode Trichinella spp., including infections and diseases caused by this parasite in both animals and humans. This book will fill the long gap in time during which an exhaustive monograph on this subject has been missing in the international literature. The chapters have been written by the most prolific researchers in the world on the different aspects of Trichinella and trichinellosis. This book serves as an original resource for research on Trichinella and trichinellosis, exploring cutting-edge advances on such parasites and the infections they cause. This book will be a valuable resource for students, biologists, epidemiologists, veterinarians, physicians, and scientists involved in the study of the parasites of the Trichinella genus and their related diseases. It will be particularly helpful for those who are beginning their research in this fascinating field. Offers a broad overview on the parasites belonging to the Trichinella genus Presents recent cutting-edge advances on this zoonotic parasite, focusing on the molecular epidemiology, systematics of the parasite, clinical aspects of the diseases, and the roadmap to the control of infection in domestic pigs Discusses ground-breaking approaches designed to meet the medical needs in trichinellosis

Trichinellosis


Trichinellosis
  • Author : William Cecil Campbell
  • Publisher : SUNY Press
  • Release : 1985-01-01
  • ISBN : 0887060919
  • Language : En, Es, Fr & De
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Infections with the parasite Trichinella spiralis have undoubtedly been present for thousands of years, but it was only 150 years ago that the parasite was associated with clinical disease in man and subsequently with the consumption of raw or inadequately cooked pork. The 54 papers in the book contain the most recent information on the parasite Trichinella and on the disease, trichinellosis. Presented by scientists from 17 countries throughout the world, the papers are the record of the Sixth International Conference on Trichinellosis held at Val Morin, Quebec Province, Canada, July 8-12, 1984. The program consisted of three symposia, each devoted to immunology, genetics, and epidemiology and control. The scientific sessions consisted of the following areas: immunology, pathology, speciation (characterization of isolates), biology (ultrastructure), slaughterhouse, epidemiology, hosts susceptibility and resistance, and sero-diagnosis and chemotherapy. In addition, there were informal workshops on immunology, speciation, and clinical therapy, which are not included here. This comprehensive volume will serve as a valuable resource to all who are actively engaged in basic and applied research and in treating the disease. Therefore, the book is useful for parasitologists, immunologists, pathologists, clinicians, veterinarians and public health workers interested in Trichinella and trichinellosis.

Trichinella and Trichinosis


Trichinella and Trichinosis
  • Author : William Campbell
  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • ISBN : 9781461335788
  • Language : En, Es, Fr & De
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I have cured the Empress of Boolampoo of a Cramp she got in her tongue by eating Pork and buttered parsnips .... The Earl of Rochester-17th Century As the modern outpouring of biological information continues at ever increasing pace, two kinds of reviews are needed to keep the torrent in manageable form. The one assumes a working knowledge of the field in question and tries to bring the reader up to date by reporting and assessing the recent developments. The other attempts to assimilate the recent developments into a coherent restatement of the whole subject. This book falls in the latter category. Trichinella spiralis infection has been in the medical and biological limelight for more than a century, and interest in it continues una bated-as evidenced by what Norman Stoll called the "perennially exuberant" research on trichinosis. The infection seems to offer some thing for almost everyone. For the physician, it offers a patient with painful and sometimes fatal disease; for the public-health official, a threat to the commonweal; for the experimental biologist, a life cycle that is unique yet easily and rapidly maintained in the laboratory; for the field ecologist, a symbiont with an affinity for an extraordinary range of wildlife species; for the pork producer, a poorer profit; for the cook, a culinary constraint; and for the diner, a dietary danger. Yet, despite this breadth of interest, and the cascade of new data, the only comprehensive books on the subject in English are those of S.E.

Trichinella and Trichinellosis


Trichinella and Trichinellosis
  • Author :
  • Publisher :
  • Release : 2000
  • ISBN : OCLC:1015728139
  • Language : En, Es, Fr & De
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Foodborne Infections and Intoxications


Foodborne Infections and Intoxications
  • Author : Heather Stockdale Walden
  • Publisher : Elsevier Inc. Chapters
  • Release : 2013-03-06
  • ISBN : 9780128073759
  • Language : En, Es, Fr & De
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Trichinella belongs to a group of nematode parasites in the superfamily Trichinelloidea, family Trichinellidae, and includes eight recognized species and 12 genotypes. Human infection with adult or larval stages of Trichinella, known as trichinellosis, is common and is the direct result of ingesting Trichinella larvae in raw or undercooked meat. The common source of human infection is the domestic pig; however, due to maintenance by sylvatic cycles and cultural differences throughout the world, trichinellosis may occur from ingesting improperly prepared meat from other animals including bears, horses, dogs, walruses, cougars, and some reptiles. The risk of acquiring a Trichinella infection from commercially processed pork is very low in the United States and most developed countries. This can be attributed to good farm management practices, freezing processed meat, and greater awareness of the disease and potential risks associated with ingesting raw or undercooked pork.