Seroprevalence and risk factors associated with toxoplasmosis among the butchers of Sanandaj City, west of Iran

Abstract

Background and Aim: Toxoplasmosis is a zoonotic disease with worldwide distribution. There is little information about the risk of occupational exposure to toxoplasmosis. Therefore, the aim of this study was to determine the seroprevalence and risk factors associated with toxoplasmosis among the butchers in Sanandaj City. Materials and Methods: This cross-sectional study was conducted on 53 butchers in Sanandaj from May to October 2018. Sampling method was census. The inclusion criteria consisted of: at least 1 year of work experience in the butcher shop and age > 18 years old. After obtaining 5 ml blood sample from each butcher serum samples were prepared. All 53 serum samples were evaluated by ELISA kit for anti-Toxoplasma gondii IgG antibody. Furthermore, demographic characteristics and risk factors for toxoplasmosis were investigated, which included: age, residence area, educational level, duration of activity, raw meat consumption, eating while working, wearing gloves, injury when handling raw meat and keeping cat indoors. Data were analyzed by chi-square test and multivariate logistic regression. Results: 6 (11.32%) of the 53 butchers were positive for Toxoplasma gondii. Eating while working and wearing gloves had a significant association with the prevalence of toxoplasmosis (P<0.05). Age, residence area, educational level, duration of activity, raw meat consumption, injury when handling raw meat and keeping cat had no significant association with the prevalence of toxoplasmosis (P>0.05). Conclusion:The results of this study showed low seroprevalence of toxoplasmosis among the butchers of Sanandaj, which can be explained in three aspects: acquaintance of the butchers with the parasitic cysts of the tissues compared to other strata of society, ignoring butchers in non-licensed butcher shops who do not follow hygiene standards, as well as the advancement of various processes of raw meat supply in the last two decades.

Prevalence of Toxoplasma gondii Antibodies in Individuals Occupationally Exposed to Livestock in Portugal

“…To the best of our knowledge, this is the first epidemiological serosurvey searching for anti- T. gondii IgG in workers occupationally exposed to animals and their raw meat and viscera carried out in Portugal, showing that these WOE have an increased risk of infection with T. gondii compared with the general population controls. It is crucial that workers that are at continued risk of exposure re-enforce hygiene measures at work, such as not eating during labour time, and using protection equipment like gloves, masks and protective glasses [ 24 ]. Educating farmers about the existence of T. gondii and its importance, having a controlled and protected farm (strong biosecurity not allowing the presence of cats) and using clean water for crops are likely to have a positive influence in reducing the risk for T. gondii infection in animals and ultimately humans [ 1 , 4 ].…”

Seroprevalence of Toxoplasma infection in individuals occupationally exposed to livestock and raw meat: A case–control study

“…Previous studies in Iran on the IOEs are limited to cross‐sectional studies in the North and the Northeast of the country, which reported the anti‐ T. gondii IgG prevalence in farmers and shepherds is 80.7%, and in butchers and slaughterhouse workers are 58.2% (Rostami et al., 2016). Moreover, a cross‐sectional study on 53 butchers in the west of Iran showed that 11.32% were anti‐ T. gondii IgG seropositive (Beheshtipour et al., 2019). During a case–control study in south‐western Iran, the infection was estimated at 41.8% in butchers and 28.8% in the control community (Mardani & Tavalla, 2015).…”

“…et al, 2016). Moreover, a cross-sectional study on 53 butchers in the west of Iran showed that 11.32% were anti-T. gondii IgG seropositive (Beheshtipour et al, 2019). During a case-control study in southwestern Iran, the infection was estimated at 41.8% in butchers and 28.8% in the control community (Mardani & Tavalla, 2015).…”

Seroprevalence and risk factors associated with toxoplasmosis and hydatidosis among the butchers of Tabriz City, the northwest of Iran

“…The main risk factors for these infections in butchers include slaughtering practices and contact with raw meat as a potential source of infection. Butchers have a close contact with livestock, their visceral, and raw or infected meat; therefore, the probability of encountering them with the parasitic diseases, including toxoplasmosis and hydatidosis, increases [4,5].…”

“…Humans can be infected with toxoplasmosis in multiple ways, including consuming raw or half-cooked meat, unwashed fruits and vegetables, direct contact with oocysts in cat feces, blood transfusions, and transplants [12][13][14]. Butchers are constantly in close contact with animals and their products after slaughter and among the rst people who encounter Toxoplasma tissue cysts in meat; therefore, they are considered a high-risk group for this disease [5].…”