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.
ا.د. نجوى مصطفى السيد | Prof. Nagwa Mostafa El-Sayed | 3872