ABSTRACT
Food infested with parasites is often thought to be a thing of the past or, at most, a hazard associated with low life in places distant from our temperate civilization with its researched, sanitized, prepackaged meals. When the actual situation is examined, even experts are surprised to find that human infections are not limited to underdeveloped tropic or arctic habitations,19 that parasitic animals cause approximately a third of the GI diseases in our climatic zone,6 that the traditional foodborne and waterborne parasites have not disappeared,21 and that several grave ones have been “discovered” only since World War II.1,4,15,18,24
