Parasites. Most foodborne parasites are zoonoses.

· Platyhelminthes:

o Diphyllobothrium sp.

o Nanophyetus sp.

o Taenia saginata

o Taenia solium

o Fasciola hepatica

Tapeworm and Flatworm

· Nematode:

o Anisakis sp.

o Ascaris lumbricoides

o Eustrongylides sp.

o Trichinella spiralis

o Trichuris trichiura

· Protozoa:

o Acanthamoeba and other free-living amoebae

o Cryptosporidium parvum

o Cyclospora cayetanensis

o Entamoeba histolytica

o Giardia lamblia

Giardia lamblia

o Sarcocystis hominis

o Sarcocystis suihominis

o Toxoplasma gondii

Natural toxins. Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.

· Alkaloids

· Ciguatera poisoning

· Grayanotoxin (honey intoxication)

· Mushroom toxins

· Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)

· Pyrrolizidine alkaloids

· Shellfish toxin, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning

· Scombrotoxin

· Tetrodotoxin (fugu fish poisoning)

Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.

· Foxglove contains cardiac glycosides.

· Poisonous hemlock (conium) has medicinal uses.

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