Food- and waterborne disease caused by protozoan parasites is increasingly becoming a cause for concern. Intestinal protozoan parasites are transmitted by consuming contaminated food or water, which can then lead to severe health problems, especially in immunocompromised people. Examples of protozoan parasites of concern in food industry include: Cryptosporidium, Cyclospora, Giardia and Toxoplasma.
Cyclospora is considered a causative agent of gastrointestinal outbreaks, primarily associated with fresh produce such as soft fruits and leafy vegetables. Also, the contamination of vegetables and fruits with Cryptosporidium has been reported in many countries throughout the world. In addition, while infection with Toxoplasma gondii is usually mild or asymptomatic, this can present a serious health problem in immunocompromised persons and infections in pregnant women can present a severe risk to the baby. Toxoplasma gondii can be transmitted to humans through consumption of water and/or fresh vegetables and fruit contaminated with oocysts, but also through consumption of raw or undercooked meat contaminated with tissue cysts.
This Research Topic will aim to further development of rapid and standardized methods for detecting protozoan parasites in foodstuffs, and study preventative measures and hygiene practices to reduce the risk of contamination from farm to fork. Submissions are welcome on subjects including but not limited to:
• Parasitic load and prevalence of protozoan parasites in fresh produce, meat, fish and shellfish;
• Preventative methods and practices to reduce the risk of contaminating fresh produce with protozoa;
• Detection methods for the occurrence of protozoan parasites contaminating fruit, vegetables and meat;
• Physical and chemical treatments to inactivate protozoan parasites in food and water.
This Research Topic welcomes Original Research, Review, Mini Review, Opinion, Methods and Perspective articles.
Food- and waterborne disease caused by protozoan parasites is increasingly becoming a cause for concern. Intestinal protozoan parasites are transmitted by consuming contaminated food or water, which can then lead to severe health problems, especially in immunocompromised people. Examples of protozoan parasites of concern in food industry include: Cryptosporidium, Cyclospora, Giardia and Toxoplasma.
Cyclospora is considered a causative agent of gastrointestinal outbreaks, primarily associated with fresh produce such as soft fruits and leafy vegetables. Also, the contamination of vegetables and fruits with Cryptosporidium has been reported in many countries throughout the world. In addition, while infection with Toxoplasma gondii is usually mild or asymptomatic, this can present a serious health problem in immunocompromised persons and infections in pregnant women can present a severe risk to the baby. Toxoplasma gondii can be transmitted to humans through consumption of water and/or fresh vegetables and fruit contaminated with oocysts, but also through consumption of raw or undercooked meat contaminated with tissue cysts.
This Research Topic will aim to further development of rapid and standardized methods for detecting protozoan parasites in foodstuffs, and study preventative measures and hygiene practices to reduce the risk of contamination from farm to fork. Submissions are welcome on subjects including but not limited to:
• Parasitic load and prevalence of protozoan parasites in fresh produce, meat, fish and shellfish;
• Preventative methods and practices to reduce the risk of contaminating fresh produce with protozoa;
• Detection methods for the occurrence of protozoan parasites contaminating fruit, vegetables and meat;
• Physical and chemical treatments to inactivate protozoan parasites in food and water.
This Research Topic welcomes Original Research, Review, Mini Review, Opinion, Methods and Perspective articles.
