New FAO publication: Parasites in foods - an invisible threat

Foodborne parasitic diseases do not always receive priorities in national food control systems. Although they can cause both acute and chronic health problems, limited detection and surveillance capacities and extreme under-reporting by those afflicted make the problems invisible to the authorities and the public.

In March 2021, FAO Regional Office for Asia and the Pacific published a booklet entitled “Parasites in foods - an invisible threat”. This concise resource explains the reality of the negative impacts of parasites in food, and provides recommendations for the food safety competent authorities with practical actions to mitigate and manage these neglected diseases.

Parasitic diseases can be transmitted to humans through consuming a variety of infested items such as pork, fish, freshwater crustaceans and vegetables. However, the risk can be easily lowered if good hygiene and good farming and fishing practices are applied, together with increasing awareness.

Risk communication materials for the general public and food business operators are proven to be an effective way of raising awareness of the issue. Examples of such materials are also included in the booklet. International technical guidance regarding animal production, food processing and meat and fish inspection are provided by FAO and the Codex Alimentarius, and links are readily available in the booklet for those who need to understand more about the specific know-how.

Download the publication:
FAO Food safety toolkit booklet 7 - Parasites in food – an invisible threat 

For more information:

• Multicriteria-based ranking for risk management of foodborne parasites
• FAO Highlight - Foodborne parasites – ranking for risk management 
• Codex guidelines on the application of general principles of food hygiene to the control of foodborne parasites
• Food safety page - FAO Regional Office for Asia and the Pacific