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A Step Forward Towards Food Safety from Parasite Infective Agents

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Food Security and Safety

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Abstract

Many parasites can be transmitted by food. Toxoplasma gondii and Toxocara spp. are amongst foodborne parasites which are prevalent in developing countries. These parasites do not multiply in foods, but they may survive in foods for months and are not routinely controlled in food causing major health problem. Toxoplasma gondii infection occurs by ingesting oocysts (from contaminated raw fruits, vegetables and water with cat feces) or Toxoplasma cysts from contaminated raw or improperly cooked meat. Toxoplasmosis is usually asymptomatic in immunocompetent individuals while in immunocompromised subjects, causes serious complications with particularly, encephalitis, myocarditis, and pneumonitis with high death-rate. Toxocariasis occurs by the ingestion of contaminated raw vegetables or water with embryonated Toxocara eggs and, by eating raw or improperly cooked infected meat containing viable Toxocara larvae. Infection with Toxocara organism induces visceral, ocular or neurological manifestations. Involvement of the eye may lead to loss of vision and, central nervous system involvement in the form of meningitis and encephalitis may be fatal. This chapter discussed the occurrence and persistence of Toxoplasma and Toxocara parasites in relevant foods, current detecting methods in foods and possible control measures.

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Author information

Authors and Affiliations

  1. Medical Parasitology Department, Research Institute of Ophthalmology, Giza, Egypt

    Nagwa Mostafa El-Sayed

  2. Parasitology Department, National Hepatology and Tropical Medicine Research Institute, Cairo, Egypt

    Manar Ezz Elarab Ramadan

  3. Faculty of Medicine, Ain Shams University, Cairo, Egypt

    Nagham Gamal Masoud

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  1. Nagwa Mostafa El-Sayed
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  2. Manar Ezz Elarab Ramadan
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  3. Nagham Gamal Masoud
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  1. Food Security and Safety Niche, North-West University, Mmabatho, South Africa

    Olubukola Oluranti Babalola

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El-Sayed, N.M., Ramadan, M.E.E., Masoud, N.G. (2021). A Step Forward Towards Food Safety from Parasite Infective Agents. In: Babalola, O.O. (eds) Food Security and Safety . Springer, Cham. https://doi.org/10.1007/978-3-030-50672-8_40

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