Parasites like Trichinella, Giardia, and Cryptosporidium cause foodborne illness through undercooked wild game, untreated water, or poor hygiene by food handlers, leading to diarrhea, cramps, and flu-like symptoms. Trichinella in wild game like bear forms cysts in muscles when undercooked, causing weeks of fever and pain, as seen in outbreaks from bear meat.

Giardia and Cryptosporidium, from untreated water like lakes or pools, cause persistent diarrhea and are chlorine-resistant. Poor hand hygiene by food handlers spreads parasites via the fecal-oral route. Prevent illness by cooking wild game to 71 Celsius, boiling water for one minute, and washing hands after animal contact or before handling food.

These strategies—cooking, water treatment, and hygiene—are vital for food handlers to protect public health, as parasitic illnesses are resilient and cause prolonged symptoms.

Read more About the lesson (Optional)

Welcome to the first lesson in the Understanding Foodborne Illness module of the Safe Food Handler Certificate course! In this lesson, you’ll explore how parasites cause foodborne illness, their transmission methods, and how to prevent them. Let’s dive in!

Parasitic Foodborne Illness

Unlike bacteria, parasites do not multiply in food but inside their host’s body. The type of food or its temperature doesn’t affect their survival in food, making prevention critical. Parasites cause foodborne illness through three main transmission routes:

• Undercooked Wild Game: Consuming undercooked meat, especially wild game, can transmit parasites like Trichinella (Trichinella spiralis), a microscopic worm that lives in animal muscles. Once ingested, it burrows through the intestinal wall, enters the lymphatic system, and forms cysts in tissues, causing flu-like symptoms for weeks. Historically linked to undercooked pork, Trichinella is now more commonly associated with wild game, as seen in a recent outbreak where hunters ate undercooked bear meat contaminated from the animal’s diet.
• Untreated Water: Parasites like Giardia (often called “beaver fever”) and Cryptosporidium are transmitted through untreated surface water (e.g., lakes, rivers, shallow wells) or poorly treated pool/hot tub water. Giardia, carried by animals like beavers or dogs, latches onto the intestines, causing diarrhea and cramps for weeks. Cryptosporidium, often from barnyard animal feces, causes similar symptoms. Both are highly resistant to chlorine, leading to outbreaks in public pools.
• Infected Food Handlers: Parasites can spread via the fecal-oral route from food handlers with frequent diarrhea who fail to wash hands properly, contaminating food.

Prevention Strategies

To prevent parasitic foodborne illness:

• Cook Wild Game Thoroughly: Ensure wild game reaches a safe internal temperature (e.g., 71°C for ground meat, verified with a probe thermometer) to kill parasites like Trichinella.
• Avoid Untreated Water: Boil surface water for at least one minute to destroy parasites like Giardia and Cryptosporidium. Avoid swallowing water during recreational activities (e.g., swimming in lakes).
• Practice Hand Hygiene: Wash hands with soap and water after contact with animals (e.g., pets, barnyard animals) or their feces, especially before eating or handling food.

Why This Matters

Parasitic foodborne illnesses, though less common than bacterial ones, cause prolonged symptoms and are harder to eliminate due to their resistance to factors like chlorine. Proper cooking, water treatment, and hygiene practices are essential to protect consumers. Check course resources for more guidance on safe food handling.

Key Takeaways:

• Parasites like Trichinella, Giardia, and Cryptosporidium cause foodborne illness through undercooked wild game, untreated water, or poor hygiene.
• Symptoms include prolonged diarrhea, cramps, and flu-like illness, lasting weeks.
• Prevent illness by cooking wild game thoroughly, boiling untreated water, and washing hands after animal contact.