Food‐borne Parasitic Diseases in China

Abstract

9Food-borne parasitic diseases are human and animal diseases that are caused by helminths and protozoans, which are acquired through the consumption of infected or contaminated meat, fish, shellfish, molluscs, plants, water, reptiles, and amphibians. To date, 95 species of food-borne parasites have been identified; these parasites pose significant public health and socioeconomic problems [1]. The World Health Organization (WHO) focuses on food-borne parasitic diseases when conducting surveys to assess food-borne diseases. The organization has found that 7% of the world's food-borne diseases are caused by these parasites, which have become a major threat to human health and a public health problem. The infectious diseases caused by food-borne parasites are often referred to as neglected diseases, and from a food safety perspective, parasites have not received the same level of attention as other food-borne biological and chemical hazards. Nevertheless, they cause a high burden of disease in humans. The infections may have prolonged, severe, and sometimes fatal outcomes, resulting in considerable hardship in terms of food safety, security, quality of life, and negative impacts on livelihoods.In 2014, Food and Agriculture Organization of the United Nations (FAO) and WHO composed a list of 24 parasites ranked according to their "importance" and their primary food vehicle. Meanwhile, the FAO/ WHO defined global criteria for evaluating the 24 food-borne parasites and rated each parasite according to these criteria: (a) number of global illnesses, (b) global distribution, (c) morbidity -acute, (d) morbidity -chronic, (e) percentage chronic, (f ) mortality, (g) potential for increased burden, (h) trade relevance, and (i) socioeconomic impact. Finally, the top ten list was: Taenia solium (pork), Echinococcus granulosus (fresh produce), Echinococcus multilocularis (fresh produce), Toxoplasma gondii (meat from small ruminants, pork, beef, and game meat [red meat and organs]), Cryptosporidium spp. (fresh produce, fruit juice, and milk), Entamoeba histolytica (fresh produce), Trichinella spiralis (pork), Opisthorchiidae (freshwater fish), Ascaris spp. (fresh produce), and Trypanosoma cruzi (fruit juices).

Prospect of microbial food borne diseases in Pakistan: a review

“…As compared to viruses and bacteria role of parasites in food borne diseases is neglected for a long period of time due to their long incubation period and recently has gained attention due to an emerging issue of public health (Robertson, 2018). Consumption of food contaminated with helminths and protozoans mainly contribute to parasitic food borne diseases (Bai et al, 2017). Mammals, birds and fishes could be possible intermediate or final host for food borne parasites (Liu et al, 2011).…”

“…Mammals, birds and fishes could be possible intermediate or final host for food borne parasites (Liu et al, 2011). According to WHO parasitic food borne diseases contribute 7% of food borne diseases and is serious health and economic burden for world (Bai et al, 2017). Improper hygienic practices during food processing and production and consumption of raw and uncooked food usually lead to parasitic food borne diseases.…”