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Food-Borne Parasitic Zoonoses pp 263–290Cite as

Angiostrongyliasis

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Part of the book series: World Class Parasites ((WCPA,volume 11))

Abstract

Animal life is a major source of food for many of the world’s populations, and the preparation and the eating of the animals is highly variable. In some societies, animal meat may be cooked, smoked, pickled, fermented, or eaten raw. Unfortunately, there are often parasitic infections in the animals that are transmitted to humans, especially when animal products are eaten raw or poorly cooked.

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Author information

Authors and Affiliations

  1. Department of Preventive Medicine and Biometrics, Uniformed Services University of the Health Sciences, Bethesda, MA, USA

    J.H. Cross

  2. Department of Parasitology, Kaohsiung Medical University, Kaohsiung, Taiwan, R.O.C

    E.R. Chen

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  1. J.H. Cross
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  2. E.R. Chen
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Editors and Affiliations

  1. Centre for Experimental Parasitology, Department of Veterinary Pathobiology, Faculty of Life Sciences, University of Copenhagen, Denmark

    K. Darwin Murrell

  2. Department of Biology, Lafayette College, Easton, PA, USA

    Bernard Fried

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Cross, J., Chen, E. (2007). Angiostrongyliasis. In: Murrell, K.D., Fried, B. (eds) Food-Borne Parasitic Zoonoses. World Class Parasites, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-71358-8_8

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