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Trends in food production practices relative to foodborne parasites

H.R. Gamble    National Research Council, Washington, DC, USA

Abstract

Food production has undergone remarkable advances, particularly in developed countries. Along with advances in the quantity of food produced, the safety of food has also improved. Nevertheless, there are ongoing risks due to a number of zoonotic parasites on produce (fresh fruits and vegetables) and in meat animals. Modern food production systems have incorporated many practices that reduce or prevent exposure to certain parasites. For example, modern pork production systems have dramatically reduced the risk of acquiring Trichinella from pork. Continued research into safe food production systems, along ...

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