Microscopic parasites hiding in everyday foods like leafy greens, shellfish, and unpasteurized dairy pose a serious health risk, often overlooked.
An expert meeting, convened at FAO’s headquarters, in Rome from 26–30 May 2025, brought together leading scientists to review the latest global data on foodborne protozoan parasites, such as Cryptosporidium, Giardia, and Toxoplasma gondii. These organisms are responsible for significant gastrointestinal illness worldwide, particularly in young children, pregnant people, and those with weakened immune systems.
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