Basic Characteristics of Foodborne Parasites

Parasites share some basic characteristics.

They are living organisms that need a host to survive.

They grow naturally in many animals—such as pigs, cats, and rodents— and can be transmitted to humans.

Most are very small, often microscopic, but larger than bacteria.

They may be killed by proper cooking or freezing.

They pose hazards to both food and water.

FUNGI

Fungi range in size from microscopic, single-celled organisms to very large, multicellular organisms. They are found naturally in air, soil, plants, animals, water, and some food. Molds, yeasts, and mushrooms are examples of fungi. The fungi of concern to restaurants and foodservice establishments are molds and yeasts.

Molds

Individual mold cells can usually be seen only with a microscope. However, fuzzy or slimy mold colonies, consisting of a large number of cells, are often visible to the naked eye. Bread mold is an example. The spores produced by molds are not the same as the spores produced by bacteria. Molds use spores for reproduction.

Molds are responsible for the spoilage of food. This spoilage results in discoloration and the formation of odors and off-flavors. Molds are able to grow on almost any food at almost any storage temperature. They can also grow in environments that are moist or dry, have a high or low pH, and are salty or sweet. They typically prefer to grow in and on sweet, acidic food with low water activity. Molds often spoil fruit, vegetables, meat, cheese, and bread because of their water activity and pH.

Some molds produce toxins that can cause allergic reactions, nervous system disorders, and kidney and liver damage. For example, aflatoxin, produced by the molds Aspergillus flavus and Aspergillus parasticus, can cause liver disease.

Food such as corn and corn products, peanuts and peanut products, cottonseed, milk, and tree nuts (such as Brazil nuts, pecans, pistachio nuts, and walnuts) have been associated with aflatoxins.

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