Effects of food production processes on inactivation of parasites in food

Food can be contaminated with human pathogenic parasites. An increased exposure to parasites through food can be expected in the future due to global warming. The green transition leads to changed cooking and consumption habits, for example more plantbased or aquatic food and local game meat. This dynamic may affect the risk profiles of foodborne parasitic diseases. Knowledge about the safe manufacturing processes that efficiently kill the parasites is sparse, limited or lacking. The aim of the study was to synthesise a brief summary of the current knowledge of what is known about the inactivation of parasites by traditional food processes methods (heating, freezing, salting, smoking, and drying) and identify gaps in knowledge relevant to the transmission and control of parasites in food.