Toxoplasma Gondii
  • Release Date : 10 August 2013
  • Publisher : Academic Press
  • Categories : Science
  • Pages : 1160 pages
  • ISBN 13 : 9780123965363
  • ISBN 10 : 0123965365
Score: 4
From 245 Ratings
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Synopsis : Toxoplasma Gondii written by Louis M. Weiss, published by Academic Press which was released on 10 August 2013. Download Toxoplasma Gondii Books now! Available in PDF, EPUB, Mobi Format. This 2e of Toxoplasma gondii reflects the significant advances in the field in the last 5 years, including new information on the genomics, epigenomics and proteomics of T. gondii as well as a new understanding of the population biology and genetic diversity of this organism. T. gondii remains the best model system for studying the entire Apicomplexa group of protozoans, which includes Malaria, making this new edition essential for a broad group of researchers and scientists. Toxoplasmosis is caused by a one-celled protozoan parasite known as T. gondii. The infection produces a wide range of clinical syndromes in humans, land and sea mammals, and various bird species. Most humans contract toxoplasmosis by eating contaminated, raw or undercooked meat (particularly pork), vegetables, or milk products; by coming into contact with the T. gondii eggs from cat feces; or by drinking contaminated water. The parasite damages the ocular and central nervous systems, causing behavioral and personality alterations as well as fatal necrotizing encephalitis. It is especially dangerous for the fetus of an infected pregnant woman and for individuals with compromised immune systems, such as HIV-infected patients. Completely updated, the 2e presents recent advances driven by new information on the genetics and genomics of the pathogen Provides the latest information concerning the epidemiology, diagnosis, treatment and prevention of toxoplasmosis Offers a single-source reference for a wide range of scientists and physicians working with this pathogen, including parasitologists, cell and molecular biologists, veterinarians, neuroscientists, physicians, and food scientists