Transmission of toxoplasmosis (Toxoplasma gondii) by foods.
| Autor: | Pereira KS; Departamento de Engenharia Bioquímica, Escola de Química, Centro de Tecnologia Bloco E - Sala 203, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil. karenspereira@gmail.com, Franco RM, Leal DA |
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| Jazyk: | angličtina |
| Zdroj: | Advances in food and nutrition research [Adv Food Nutr Res] 2010; Vol. 60, pp. 1-19. |
| DOI: | 10.1016/S1043-4526(10)60001-0 |
| Abstrakt: | Protozoan foodborne diseases are generally underrecognized. Toxoplasma gondii is the causative agent of toxoplasmosis, one of the most prevalent parasitic infections to humans and domestic animals. The most likely source of T. gondii occurring through food is the consumption of raw or undercooked meat contaminated with tissue cysts. Sporulated T. gondii oocysts, from the feces of infected cats, present in the environment are a potential source of infection. The ingestion of water contaminated with oocysts and the eating of unwashed raw vegetables or fruits were identified as an important risk factor in most epidemiological studies. This review presents information and data to show the importance of T. gondii transmission by foods. (Copyright © 2010 Elsevier Inc. All rights reserved.) |
| Databáze: | MEDLINE |
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