ABSTRACT
Food- and waterborne infections have received considerable attention in the last decade. 1 While most of these infections are well recognized, some are considered emerging because they have recently become more common 2 or are detected more readily because of better diagnostic tools and improved communication. Parasitic foodborne diseases are generally underrecognized despite their more common occurrence. Globalization of the food supply, frequent international travel, increase in highly susceptible population groups, change in culinary habits, along with improved diagnostic tools and communication are some factors that contribute to the heightened incidence and diagnosis of foodborne parasitic diseases worldwide. 1 In particular, the increased demand, global sourcing, and transport of foods, especially soft fruit and salad vegetables, facilitate surface contamination and survival of parasites pathogenic to man. Every step in food production, collection, processing, transport, and preparation (e.g., milk, fruit, vegetables, and soft drinks) has its inherent risk of contamination from various sources, including animal feces and fecal-contaminated soil or water. 3
