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Trichinella and Other Foodborne Nematodes

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Foodborne Parasites

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

Abstract

Several foodborne nematode infections are transmitted to humans by the consumption of infected raw meat or fish and of contaminated vegetables and water because of improper animal breeding and food handling. Information on basic biology, epidemiology, disease, diagnosis, treatment, and control measures of seven genera of nematode parasites are provided. Humans acquire Trichinella spp. infection by the consumption of raw meat from swine and wild animals. These parasites have a worldwide socioeconomic significance and are of medical and veterinary importance. Ascaris spp. are soil-transmitted helminths infecting more than one billion people in developing countries and causing substantial economic losses in pigs of both intensive and extensive breeding systems. Larvae of Toxocara spp. and Baylisascaris procyonis are the main etiological agents of visceral and ocular larva migrans also causing neurological disorders in humans. Capillaria philippinensis is the causative agent of intestinal capillariasis, a severe disease caused by the consumption of raw freshwater or brackish-water fish that may lead to death unless patients are treated. Nematodes of the genus Gnathostoma infect humans by the consumption of raw fish, but infections can also arise from eating raw frogs, snakes, and mammals. Humans acquire Trichostrongylus worms by the ingestion of uncooked plants contaminated by livestock and human feces containing eggs of these nematodes. Integration of veterinary and public health efforts in “One Health” is needed to monitor these parasites and to develop a food safety program for these diseases, most of which are zoonotic.

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Pozio, E. (2018). Trichinella and Other Foodborne Nematodes. In: Ortega, Y., Sterling, C. (eds) Foodborne Parasites. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-67664-7_9

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