Foodborne parasitic diseases are often overlooked or neglected in various food safety control schemes, even though they are known to pose a severe threat to human health and are notoriously difficult to detect, diagnose, and treat. This truth may account for this class of foodborne disease-causing agents being left out of the risk assessment equation.

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.