Chapter 19 : Exotic and Trendy Cuisine

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Many foods, such as seafood or dairy products, are preferentially eaten raw or unpasteurized in their most fresh and tasty form. This maximizes their potential to act as vectors for bacteria, viruses, and parasites. Some of these pathogens are well known to clinicians; others cause rare zoonoses that do not normally infect humans and may escape early recognition, and some may in fact cause newly emerging diseases. Alas, even cooked food can transmit prions, leading to diseases such as kuru, but since the ingestion of human brains is now rare, in this chapter the author focuses on more likely or exotic diseases. The capture or slaughter of some animals for food can also be risky. The recent pandemic of severe acute respiratory syndrome (SARS) caused by a coronavirus is illustrative. Wild game meat is now the most common source of infection, with transmission from bears, cougars, and boars being well documented. In individuals with AIDS, the most common manifestation of toxoplasmosis is recrudescent disease of the brain from old, formerly silent cysts. Central nervous system (CNS) toxoplasmosis is the most common CNS opportunistic infection in AIDS patients in the developed world. There is evidence that treatment of pregnant women with acute toxoplasmosis leads to reduced risk of disease in the fetus.

Citation: Griffiths J. 2009. Exotic and Trendy Cuisine, p 385-408. In Schlossberg D (ed), Infections of Leisure, Fourth Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815950.ch19
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Generic image for table

Worms in gourmet delights

Citation: Griffiths J. 2009. Exotic and Trendy Cuisine, p 385-408. In Schlossberg D (ed), Infections of Leisure, Fourth Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815950.ch19
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Therapy for toxoplasmosis

Citation: Griffiths J. 2009. Exotic and Trendy Cuisine, p 385-408. In Schlossberg D (ed), Infections of Leisure, Fourth Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815950.ch19

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