Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the dynamics of parasite transmission in different food sources, and the prevention and control of foodborne parasites in the food chain.

• Provides an overview of the occurrence, transmission, and control of parasites in the food chain
• Explores the different types of foodborne parasites and the dynamics of parasite transmission in different food sources
• Highlights prevention and control methods to ensure the safety of the food chain

Part I Perspectives
1. Introduction
Alvin A. Gajadhar
2. Current trends in food production practices related to foodborne parasites
Ray Gamble
3. Foodborne parasites and climate change: possible impact and challenges
Lydden Polley
4. Role of society and culture in the epidemiology of foodborne parasites
Calum Macpherson and S. Bidaisee
5. Socioeconomic burden of foodborne parasites
James Conlan and Aparna Lal
Part II Parasites
6. Foodborne apicomplexan protozoa: coccidia
Alvin A. Gajadhar, Laura Lalonde, Batol Al-Adhami, Balbir B. Singh and Vlad Lobanov
7. Foodborne, enteric, non-apicomplexan unicellular parasites
Andrew Thompson
8. Foodborne parasites: nematodes
Edoardo Pozio
9. Foodborne parasites: Cestodes
Stanny Geerts
10. Foodborne parasites: trematodes
Jitra Waikagul, Megumi Sato and Marcello Otake Sato
Part III Transmission dynamics in food sources
11. Transmission dynamics of foodborne parasites in pork (pig and wild boar)
Heidi Enemark, Maria Vang Johansen and Lis Alban
12. Transmission dynamics of foodborne parasites in fish and shellfish
Simon Jones
13. Transmission dynamics of foodborne parasites on fresh produce
Brent Dixon
Part IV Prevention and Control
14. Components of control for foodborne parasites and their application in the food production chain
Brad Scandrett
15. Modelling as an approach to identify and manage food safety risks related to parasites in the food chain
Pascal Delaquis and Susan Bach
16. Laboratory diagnostic methods
Rebecca Traub and Leigh Cuttell
17. The role of regulatory and standard setting organizations in the control of neglected foodborne parasites
Pascal Boireau, Isabelle Vallée, Alvin Gajadhar, Xuelin Wang and Liu Mingyuan