Guidelines on food hygiene to control foodborne parasites
AGREED – 27 June 2016
Foods including meat, milk, fish, fruit and vegetables can be contaminated with different parasites. Examples include Toxoplasma gondii and Taenia solium (pork tapeworm) which can be carried by animals and transmitted to humans when they eat contaminated meat that is raw or undercooked. Humans infected with Taenia solium can develop brain cysts, and this is the most frequent preventable cause of epilepsy in the world. Three key ways to control foodborne parasites are to prevent infection in farmed food animals, prevent contamination of fresh and processed foods, and inactivate parasites in foods during processing (e.g. freezing, heat treatment). The guidelines adopted by the Codex Alimentarius Commission provide information on hygienic production of various types of foods to control parasites and protect health.
Monday June 29, 2016/ FAO.