Foodborne parasites

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Abstract
Foodborne parasitic diseases are an important cause of illness and economic loss world‐wide. The public health burden imposed by parasitic diseases such as toxoplasmosis, trichinellosis, cysticercosis and trematodosis are substantial even in developed countries. The rising concern generally over food safety is causing a reappraisal of the significance of foodborne parasites and the strategies to control them. It is clear that public trust in food production systems will depend on the development of more effective safeguards, which in turn will require much greater understanding of the nature and epidemiology of these zoonoses. The complexities of these parasite's life histories, and the close association of infection risk with entrenched cultural and agricultural practices make solutions difficult. The application of the Hazard Analysis Critical Control Point (HACCP) approach will require more information on parasite epidemiology, particularly factors which regulate survival and transmission. Control strategies must address the complete sequence of events encompassed by the food production chain. This will also require more effective detection technologies. More concerted efforts to educate consumers, industry, government, and public health workers of the hazards of foodborne parasites is also needed. Coupled with this is the demand for implementation of international guidelines and codes established by WHO and FAO for the production of food, especially fish and fish products. This review will present our current understanding of the biology and epidemiology of the major foodborne parasite zoonoses, and recommendations for research and control.