Toidurasvade

Toidurasvad (Estonian for food parasites) refers to organisms that contaminate or inhabit food and may cause illness or spoilage. The term encompasses a range of organisms, including protozoa, helminths, nematodes, cestodes, and arthropods that can be found in foods at various points in the chain from harvest to preparation.

Common groups and examples include protozoa such as Giardia intestinalis and Cryptosporidium; helminths including Taenia spp. (tapeworms) and Trichinella spp.; fish-borne nematodes such as Anisakis and Diphyllobothrium latum; and arthropods such as pantry moths (Plodia interpunctella), beetles, and stored-product mites. These parasites may enter food through contaminated water, soil, or animal products, or through improper processing and storage conditions.

Transmission typically occurs by ingestion of contaminated water or food, consuming undercooked or raw meat or fish, or eating foods that have been contaminated through cross-contamination. Foods at risk include raw or undercooked meats, unwashed produce, raw fish, and dried or stored grains and cereals. The likelihood of infection depends on the organism, the dose ingested, and the host’s immune status.

Health effects vary from mild gastrointestinal symptoms to more severe or systemic illness. Some infections are asymptomatic, while immunocompromised individuals, young children, and pregnant people may be at higher risk for complications.

Prevention relies on good hygiene and safe handling, proper cooking and freezing, thorough washing of produce, safe storage, and pest control. Food businesses should follow local safety regulations and maintain regular sanitation, while individuals should discard suspicious foods and seek medical advice if infection is suspected.