Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

Autor: Sequeira GJ; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina., Zbrun MV; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET Litoral-CONICET/UNL), Esperanza, Santa Fe, Argentina., Soto LP; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET Litoral-CONICET/UNL), Esperanza, Santa Fe, Argentina., Astesana DM; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET Litoral-CONICET/UNL), Esperanza, Santa Fe, Argentina., Blajman JE; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET Litoral-CONICET/UNL), Esperanza, Santa Fe, Argentina., Rosmini MR; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; Faculty of Agricultural Science, Catholic University of Córdoba, Córdoba, Córdoba, Argentina., Frizzo LS; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET Litoral-CONICET/UNL), Esperanza, Santa Fe, Argentina., Signorini ML; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Santa Fe, Argentina.; National Council of Scientific and Technical Research (CONICET), National Institute of Agricultural Technology (INTA) EEA Rafaela, Rafaela, Santa Fe, Argentina.
Jazyk: angličtina
Zdroj: Zoonoses and public health [Zoonoses Public Health] 2016 Mar; Vol. 63 (2), pp. 167-76. Date of Electronic Publication: 2015 Jul 31.
DOI: 10.1111/zph.12219
Abstrakt: In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production.
(© 2015 Blackwell Verlag GmbH.)
Databáze: MEDLINE
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