management and prevention of parasitic zoonotic infections in tayyeb foods

Abstractintroductionalthough parasites have been evolving with man since antiquity, the control and eradication of these diseases are stillfar from being achieved. they are more frequently reported in the literature as causative agents of food and waterborneillnesses. several parasites are important agents of diseases transmitted through tayyeb foods. parasitic agents arefound in many herd animals such as cows, sheep, goats, gazelle and deer. we must know how food could becontaminated, the best storage methods for keeping food safe, and the principles of fighting against germs andpathogenic agents. we should promote public education about ways to prevent food-borne diseases. also, we mustincrease coordination and participation of private and government sectors for laboratory diagnosis. this article aimsto investigate meat's most important parasitic diseases.material and methodsthe best ways to prevent these pathogens must be analyzed to reduce massive destruction. three databases (googlescholar, pubmed and scopus) were searched for published articles on parasitic zoonotic infections in tayyeb foodsin iran from 2000 to 2020. twenty related articles with complete abstracts were included in this study. all data wereanalyzed with r version 4.2.1 artificial intelligence software.findingsparasitic diseases transmitted through meat include a wide range of zoonotic diseases, the most important of whichare helminths like; echinococcus granulosus, anisakis simplex, fasciola spp, and also protozoan like; giardia,toxoplasma and sarcocystis, which are very important in terms of health. even though the food production factoriesobserve the food health control standards, it is necessary for all the people who are involved in the food storage anddistribution stages to strictly follow the hygiene principles.conclusionto prevent parasitic zoonoses, the food must be cooked completely, and hygiene principles and correct food storagemethods must be followed to avoid re-contamination. meat inspection and personal hygiene should be taken seriously,especially for those involved in food preparation (transportation, processing and cooking). kitchen cleanliness is ofgreat importance; food should be kept away from the reach of insects, rodents, and other animals.