Perspectives on Foodborne Parasites
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 4
Abstract
Recently, the emergence of a global food market, the growth of organic food produced by organic farming, and changes in eating habits have aroused an interest in foodborne illnesses, which constitute an important public health problem around the world. The World Health Organization (WHO) and Food and Agriculture Organization (FAO) of the United Nations estimate that parasites such as helminths (e.g., Anisakidae, Cysticercus spp., Taenia saginata, T. solium and Trichinella spiralis) and protozoa (e.g., Cryptosporidium spp., Cyclospora cayetanensis, Entamoeba histolytica, Giardia duodenalis, Toxoplasma gondii and Trypanosoma cruzi), which have consequences on human and animal health, are currently responsible for some foodborne diseases.1
Authors and Affiliations
Rodrigo Labello Barbosa
The Regulation of Dietary Supplement in the U.S. and Major Change in the Guidance for New Dietary Ingredient Notifications
Dietary supplement has become a conservative item on daily menu of Americans. The National Health and Nutrition Examination Survey (NHANES) indicated that one in two Americans take dietary supplement on daily basis.1 Sub...
Colorants: Their Interaction with Flavor in Product Development
Color is an important part of product appeal and is a critical criterion in a consumers’ ultimate selection of foods and beverages. The color of a food or beverage not only acts as an indicator of quality and freshness,...
A Review of Color Flavor Interaction in Food and its Application in Food Product Development
Humans use all of the senses, especially sight and ortho-nasal olfaction, to create an expectation of what a flavor of a food will be before ingestion. The expectation is confirmed or disconfirmed when the food is placed...
A New Insight into Cold Stress In Poultry Production
Since about 1950, numerous examples of extreme climate events have been recorded. These include not only the increase in temperature which has caused frequent and intense heat waves, melting ice caps, and high sea level,...
Medical Rice: A New Wax-Free Brown Rice and its Protein Reduced Rice
Introduction Removal of wax layer from brown rice keeping nutrients rich bran layer was necessary for improving palatability of brown rice. Further removal of rice protein yielded low protein brown rice which is benefici...