The genus Giardia is a unicellular protozoan able to parasitize both humans and animals. Cysts of Giardia can be found in soil samples, aquatic environments, food, and any surface that gets in contact with the feces of parasitized animals. The aim of this systematic review was to analyze the burden and epidemiology of Giardia infection in Colombia summarizing recent scientific reports and existing knowledge and to identify knowledge gaps that may be addressed in future investigations. This work follows the guidelines established by “Preferred Reporting Items for Systematic Reviews and Meta-Analyzes” (PRISMA). Published scientific literature from 1 January 2010 to 18 September 2022 was searched in six electronic scientific databases using the search terms: “Giardia” OR “Giardiasis” AND “Colombia”. Twenty-three scientific articles were performed in 22 departments of Colombia at rural, urban, and a combination of rural and urban contexts. The prevalence of Giardia in the Colombian population was between 0.9 and 48.1% when the samples were analyzed with classical microscopy; the range of Giardia prevalence was even bigger (4.2–100%) when qPCR and nested PCR were used. The dominant Giardia assemblages found in Colombia were A and B, and most frequent subassemblages were AII, BIII, and BIV.
<p>El departamento de Bolívar (Colombia) presenta condiciones aptas tanto agrícolas como culturales para el desarrollo productivo de cacao de fino aroma. Esta actividad ofrece una oportunidad conveniente para su desarrollo sostenible, económico y de proyección social. La presente investigación evaluó las características sensoriales del cacao Theobroma cacao L. en seis municipios del sur de Bolívar para determinar atributos propios y diferencias significativas entre estas regiones; para esto se realizó un muestreo de granos secos y mazorcas de cacao, de los clones más representativos de cada municipio. El proceso se llevó a cabo con 18 jueces capacitados para detectar, describir y discriminar propiedades sensoriales en el cacao, quienes evaluaron las muestras a través de cuatro pruebas sensoriales específicas diseñadas para realizar la caracterización organoléptica del cacao de Bolívar, seleccionando para este fin las pruebas descriptivas de perfil de sabor y análisis cuantitativo y las pruebas discriminativas de ordenamiento y escalar de control. El análisis físico y sensorial del grano reveló la correlación entre las condiciones agroecológicas y tecnológicas (especialmente aquellos que tienen que ver con las operaciones de fermentación y/o beneficio) con las cualidades sensoriales que éste posee en sus atributos de sabor y aroma.</p>
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