Foodborne

The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and control are providing the basis for a better understanding of the biology and control of parasitic infections, and this in turn will likely contribute to the reduction and hopefully elimination of parasitic foodborne outbreaks.

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods.

The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and control are providing the basis for a better understanding of the biology and control of parasitic infections, and this in turn will likely contribute to the reduction and hopefully elimination of parasitic foodborne outbreaks.