Foodborne parasites – ranking for risk management

Foodborne parasites – ranking for risk management

Editor

FAO ;

Descripción

Foodborne parasites are often referred to as neglected diseases. From the food safety perspective they have not received the same level of attention as other foodborne biological and chemical hazards. Yet they cause a high burden of disease in humans, and can cause great hardship in terms of food security and their impact on livelihoods. Foodborne parasitic diseases present some unique challenges. Notification of public health authorities is not compulsory for most parasitic diseases, and, there fore, official reports do not reflect the true prevalence/incidence of the disease that occurs (underreporting). Parasites have complicated life cycles, which may include multiple hosts, some of which could become food, or the parasites themselves could contaminate food. The disease can present with prolonged incubation periods (up to several years) or be sub-clinical/asymptomatic, and epidemiological studies associating illness with a specific food type may not be possible. The full set of Highlights on FAO food safety and quality activities is available at the following Url: <a href="http://www.fao.org/3/a-au638e/index.html">http://www.fao.org/3/a-au638e/index.html</a>.