engleski

Foodborne parasites: the real risk in the production of traditional meat delicacies

Foodborne parasite pathogens continue to cause important public health problems worldwide. Epidemiological studies have confirmed ingestion of raw meats as an important risk factor but also identified consumption of cured meats as being associated with acute trichinellosis and especially toxoplasmosis in pregnant women. It has to be noted that in traditional pig breeding regions in Croatia the role of traditionally not well cured products a s a source of Toxoplasma is enequitably ignored even it is well known that several world studies showed a very high level of prevalence of T. gondii antibodies in workers from a swine slaughterhouse. Besides thatprotozoan parasites like Cryptosporidium and Giardia may be inadvertently introduced to the foods by inadequate handling practices during traditional slaughtering, either on the farm or during processing of ready-to-eat foods. In some instances, this contamination occurred in endemic regions and is carried to non-endemic areas where an outbreak is initiated. The lecture represents a cutting edge summary of all the latest advances, providing the coherent picture of the current status of knowledge of foodborne parasites including Trichinella, Toxoplasma and Cryptosporidium. The lecture will provide also a review of the ability of pathogens to contaminate a food supply

Foodborne; parasites; tradition

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