Human diphyllobothriosis in Taiwan: A review of cases and molecular evidence of Dibothriocephalus nihonkaiensis

Fan, Chia-Kwung; Barčák, Daniel; Scholz, Tomáš; Sonko, Pasaikou; Orosová, Martina; Su, Kua-Eyre; Chang, Chun-Chao; Lee, Yuarn-Jang; Kuchta, Roman; Oros, Mikuláš

doi:10.1016/j.fawpar.2023.e00213

Food and Waterborne Parasitology

2023

DOI: 10.1016/j.fawpar.2023.e00213

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Human diphyllobothriosis in Taiwan: A review of cases and molecular evidence of Dibothriocephalus nihonkaiensis

Chia-Kwung Fan,

Daniel Barčák,

Tomáš Scholz

et al.

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Food-Borne Diseases

Koire

2024

Food Safety

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Foodborne diseases are illnesses that result from the ingestion of contaminated food or beverages. These infections can be caused by various pathogens, including bacteria, virus, parasites, and toxins produced by microorganisms. Common bacterial agents include Salmonella, Escherichia coli, and Listeria among others, while common viral pathogens include Norovirus and Hepatitis A among others. Parasites like Giardia duodenalis, Entamoeba hystolytica and Toxoplasma gondii also contribute to foodborne diseases. Symptoms of foodborne infections range from mild gastrointestinal discomfort to severe dehydration and systemic conditions.Common symptoms include nausea, vomiting, diarrhoea, abdominal pain and fever among others. In severe cases, these infections can lead to long-term health problems and even death, particularly in vulnerable populations such as infants, the elderly, pregnant women, and the immunocompromised individuals. Prevention of foodborne infections involves implementing strict hygienic practices through the food supply chain, from production and processing to preparation and consumption. This includes proper hand washing, cooking food to safe temperatures, avoiding cross contamination, and ensuring the cleanliness of the food preparation area. Public health interventions and regulations, such as food safety standards and surveillance systems, play a crucial role in minimising the risk of foodborne outbreaks. The global burden of food borne infections is significant, affecting millions of people each year as well as posing challenges to health systems and economies. The continuous research and advances in food safety technologies are essential to improving detection, prevention, and management of foodborne diseases.

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Food-Borne Diseases

Koire

2024

Food Safety

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Human diphyllobothriosis in Taiwan: A review of cases and molecular evidence of Dibothriocephalus nihonkaiensis

Cited by 1 publication

References 22 publications

Food-Borne Diseases

Food-Borne Diseases

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