Parasites in Food: Illness and Treatment

Foodborne parasites represent an important public health problem mainly in developing countries, being transmitted by multiple routes, including waterborne, and on multiple occasions have been responsible for the occurrence of outbreaks. This article aims to review the main pathophysiology, clinical manifestations, and etiological management of diseases caused by some of the most important foodborne parasitic diseases (e.g., Taenia, Toxoplasma, Cryptosporidium, Trichinella, Trypanosoma cruzi) and three others that are highly important in terms of prevalence, not just in developing countries but also in developed regions (Giardia, Cyclospora, Sarcocystis).