Detection methods and prevalence of transmission stages of Toxoplasma gondii , Giardia duodenalis and Cryptosporidium spp. in fresh vegetables: a review

One of the ways of human parasitic infection is the accidental ingestion of vegetables contaminated with parasites, which represents a major human health hazard. This non-exhaustive review aims to evaluate studies carried out on five types of vegetables (lettuce, parsley, coriander, carrot and radis...

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Bibliographic Details
Published in:Parasitology 2020-04, Vol.147 (5), p.516-532
Main Authors: Berrouch, Salma, Escotte-Binet, Sandie, Harrak, Rajae, Huguenin, Antoine, Flori, Pierre, Favennec, Loïc, Villena, Isabelle, Hafid, Jamaleddine
Format: Article
Language:English
Subjects:
Animals
Carrots
Cryptosporidiosis - transmission
Cryptosporidium
Cryptosporidium - isolation & purification
Cysts
Epidemics
Food Contamination
Food contamination & poisoning
Geographical distribution
Geographical locations
Giardia
Giardia - isolation & purification
Giardia duodenalis
Giardiasis - transmission
Health hazards
Identification methods
Ingestion
Lettuce
Life Sciences
Microbiology and Parasitology
Parasites
Parasites - isolation & purification
Parasitic diseases
Parasitic Diseases - transmission
Parasitology
Pathogens
Polymerase chain reaction
Prevalence
Protozoa
Review
Toxoplasma - isolation & purification
Toxoplasma gondii
Toxoplasmosis - transmission
Vegetables
Vegetables - parasitology
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Summary:One of the ways of human parasitic infection is the accidental ingestion of vegetables contaminated with parasites, which represents a major human health hazard. This non-exhaustive review aims to evaluate studies carried out on five types of vegetables (lettuce, parsley, coriander, carrot and radish) since 2000, particularly the methods used for recovery, concentration, detection and identification of protozoan parasites such as Toxoplasma gondii, Giardia duodenalis and Cryptosporidium spp., and the results of each work. Various studies have determined the presence of pathogenic parasites in fresh vegetables with different rates; this variation in rate depends particularly on the detection method used which is related to each parasite and each vegetable type. The variation in parasitic prevalence in food could be due to different factors such as the geographical location, the size of analysed samples and the methods used for parasite detection.
ISSN:0031-1820
1469-8161
DOI:10.1017/S0031182020000086