Introduction to Parasites
As part of our robust food safety management system, we have developed an extensive collection of Hazard Analysis and Critical Control Point (HACCP) risk tables. Below, you will find a preview of our HACCP variation table, which is specifically dedicated to the identification and control of parasitic hazards.
Because the table contains a large amount of detailed data, viewing it directly on this page may be difficult. For full functionality, including searching and printing, please use the download link below to access the complete file.
Parasites Hazards Table
| Name | Group | Origin | Food Products | Health Effects | Preventive Measures | Regulation | Comments |
|---|---|---|---|---|---|---|---|
| Anisakis simplex | Roundworm | Marine fish and squid that have eaten infected crustaceans. | Raw or undercooked marine fish (sushi, sashimi, ceviche). | Abdominal pain, nausea, and vomiting. Allergic reactions. | Thoroughly cook fish; freeze fish intended for raw consumption. | • Reg. (EC) 853/2004 | Marinating or light salting does not guarantee safety. |
| Toxoplasma gondii | Protozoa | Undercooked meat from infected animals; cat feces contaminating produce or water. | Raw or undercooked pork and lamb; unwashed fruits and vegetables. | Usually mild flu-like symptoms, but very dangerous for pregnant women and their unborn babies. | Cook meat thoroughly; wash produce well; practice good hygiene. | No specific regulation | Major risk for pregnant women, who are advised to take extra precautions. |
| Trichinella spiralis | Roundworm | Raw or undercooked meat from infected animals, historically pork. | Undercooked pork, wild boar, or bear meat. | Nausea, diarrhoea, followed by muscle pain, fever, and swelling. Can be fatal. | Cook pork and wild game meat to safe internal temperatures. | • Reg. (EU) 2015/1375 | Risk in commercial pork is very low in the EU; higher risk in wild game. |
| Taenia spp. | Tapeworm | Raw or undercooked beef or pork from infected animals. | Raw or undercooked beef (beef tapeworm) or pork (pork tapeworm). | Intestinal infection is often mild. Infection with pork tapeworm eggs can cause severe disease (cysticercosis). | Cook meat thoroughly; proper sanitation to prevent environmental contamination. | • Reg. (EU) 2019/627 | Pork tapeworm can cause serious neurological damage if eggs are ingested. |
| Echinococcus spp. | Tapeworm | Ingesting eggs from the feces of infected dogs or foxes, often via contaminated produce. | Wild-picked berries, mushrooms, or greens contaminated with fox/dog feces. | Causes large, slow-growing cysts (hydatid disease) in the liver and lungs. | Avoid eating wild produce from high-risk areas, or wash it thoroughly. Good hygiene with dogs. | No specific food regulation | Very serious disease with a long period before symptoms appear. |
| Cryptosporidium parvum | Protozoa | Contaminated water or food from the feces of infected animals or humans. | Contaminated water, unpasteurised milk, raw produce. | Severe watery diarrhoea and stomach cramps. | Use safe, treated water; pasteurise milk; wash produce. | No specific regulation | Common cause of waterborne outbreaks; resistant to chlorine. |
| Cyclospora cayetanensis | Protozoa | Contaminated food or water from human feces. | Imported fresh produce like raspberries, basil, and cilantro. | Prolonged, watery diarrhoea, loss of appetite, and fatigue. | Good agricultural practices are the main control; wash produce thoroughly. | No specific regulation | Outbreaks often linked to imported fresh produce from certain regions. |
| Giardia duodenalis | Protozoa | Contaminated water or food from the feces of infected animals or humans. | Contaminated drinking water; raw, unwashed produce. | Diarrhea, gas, greasy stools, and stomach cramps. | Use safe, treated water; practice good personal hygiene (handwashing). | No specific regulation | Very common intestinal parasite worldwide. |
| Fasciola hepatica | Fluke | Larvae from infected snails that have encysted on aquatic plants. | Raw aquatic plants like wild watercress. | Fever and abdominal pain, followed by inflammation of the bile ducts. | Do not eat raw, wild-growing aquatic plants; cook them instead. | No specific regulation | Often linked to areas with sheep or cattle farming near water sources. |
| Clonorchis & Opisthorchis spp. | Fluke | Larvae from infected snails that have encysted in the flesh of freshwater fish. | Raw or undercooked freshwater fish (e.g., carp). | Inflammation of the bile ducts; long-term infection can cause bile duct cancer. | Thoroughly cook or freeze freshwater fish from endemic areas. | No specific regulation | Major cause of cancer in parts of Asia where eating raw fish is common. |
| Paragonimus spp. | Fluke | Larvae from infected snails that have encysted in freshwater crabs or crayfish. | Raw or undercooked freshwater crabs or crayfish. | Causes a lung disease similar to tuberculosis; can be fatal if it reaches the brain. | Thoroughly cook all freshwater crabs and crayfish. | No specific regulation | Marinating raw crabs ("drunken crab") does not kill the parasite. |
Download and Print the Parasites Hazards Table
Comprehensive compliance with iMIS Food
Please note that the hazard tables provided here are for informational purposes and serve as a general guide. iMIS Food Compliance offers significantly more detailed and robust hazard analyses that are essential for full regulatory compliance. For more information on our complete food safety solutions or to request a consultation, please get in touch via email or visit the following page
Stay Updated
Receive the latest updates on food safety hazards, regulatory changes, and new risk assessments directly in your inbox. Subscribe to our newsletter to ensure you never miss critical information.
Related articles to Parasites: HACCP hazard table overview
Many customers and visitors to this page 'Parasites: HACCP hazard table overview' also viewed the articles and manuals listed below: