Parasites et aliments, surveillance et moyens de maîtrise en France

Abstract

AbstractThe basis of our diet comes from various sources (plants, meat, fish, molluscs) which can be contaminated by various pathogens (bacteria, viruses, parasites). Among them, parasites are the least sought-after hazards in food, especially because of the lack of standardized detection tools. Yet many parasites present in the food we eat are potentially present and cause sometimes serious diseases. These parasites are often resistant to many inactivation processes used by the food industry. Nevertheless, core cooking and freezing remain effective control methods when the time-temperature scales are sufficient. Measures to prevent human contamination may be given to consumers, including compliance with hygiene rules and cooking/freezing of food consumed. The main microbiogical parasitics hazards that can contaminate food in metropolitan France and in the overseas departments will be described here.