Abstract
Dear Editor:
Foodborne diseases of bacterial, viral, and parasitic origin are widely diffused and reported. Large outbreaks are usually time- and space-limited episodes, which might occur, for example, in passengers on a cruise or people attending a ceremony. Surveillance and intervention plans to control livestock farms and animal products are crucial for food safety, from farm to fork.
However, in social communities, eating is not just a physiological practice, but an essential part of the cultural heritage. The geography, economy, and history of a region are the main “ingredients” of a cuisine. Furthermore, in a globalized world, people, goods, and food products move continuously, and some risky eating practices can be exported and acquired. Toxoplasmosis is related to contact with the feces of infected cats; however, it is primarily a water- and foodborne parasitic zoonoses. Vegetables and water contaminated with the parasitic oocysts, and undercooked meat carrying T. gondii tissue cysts can transmit the infection. Many typical dishes such as the French steak tartar, the Ethiopian kitfo, and the Korean yukhoe are raw meat preparations. Furthermore, grilled undercooked meat is widely appreciated and consumed. In rural communities, it is a common way to cook meat, and in urban environments, it can be a preferred dish in many events on plein air. The consumer trend toward natural food, especially during bucolic trips to the countryside, increases the possibility of acquiring foodborne infections such as brucellosis from artisanal products made from unpasteurized milk or cheese.
Is it possible to eradicate unsafe food practices when they belong to cultural practices? The preventive educational campaigns should, probably, be tailored to the specific target population, especially given increasing touristic travel in developed countries and large migratory fluxes from under-developed countries.