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Foodborne protozoan parasites
1Campden and Chorleywood Food Research Association, Microbiology Department, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom. publications@ilsieurope.be
International Journal of Food Microbiology
|August 9, 2005
Summary
Parasitic protozoa like Cryptosporidium and Giardia pose risks in food production, especially with fresh produce. Proper hygiene and HACCP plans are crucial for control.
Area of Science:
- Food Safety
- Parasitology
- Public Health
Background:
- Cryptosporidium, Giardia, and Cyclospora are key parasitic protozoa impacting global food production.
- These protozoa can cause waterborne and foodborne illnesses, with Cryptosporidium and Giardia being widespread.
- Toxoplasma gondii presents a risk in specific cases, though humans are not its primary host.
Purpose of the Study:
- To highlight the risks posed by parasitic protozoa in the food chain.
- To discuss the implications for food preparation, catering, and water treatment.
- To outline control strategies for preventing protozoan contamination in food.
Main Methods:
- Review of parasitic protozoa relevant to food production.
- Analysis of their environmental prevalence and transmission routes.
- Examination of their survival in food and sensitivity to processing.
Main Results:
- Cryptosporidium, Giardia, and Cyclospora are significant concerns for fresh produce and ready-to-eat foods.
- These protozoa are inactivated by standard pasteurization and appropriate water treatment.
- Parasitic protozoa can survive for extended periods in moist foods under cool conditions.
Conclusions:
- Good hygiene practices and minimizing environmental dissemination are essential for control.
- Hazard Analysis Critical Control Point (HACCP) plans are vital for water suppliers and food industries.
- Effective control requires a multi-faceted approach addressing farming, waste management, and food processing.