Trichinellosis outbreak due to wild boar meat consumption in southern Italy

Turiac, Iulia Adelina; Cappelli, Maria Giovanna; Olivieri, Rita; Angelillis, Raffaele; Martinelli, Domenico; Prato, Rosa; Fortunato, Francesca

doi:10.1186/s13071-017-2052-5

Cited by 30 publications

(28 citation statements)

References 3 publications

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“…Our systematic review included 8 articles integrating all the available Italian data since 1990 till 2016 (the last published article on this topic, in 2017, reported data on an outbreak occurred in 2016) [ 22 ]. One of the most important limit of our review was the partially overlap between our results and those reported by Pozio et al [ 16 ] that however was not a systematic review of the literature.…”

Section: Discussionmentioning

confidence: 99%

Human Trichinellosis in Italy: An Epidemiological Review Since 1989

Troiano

Nante

2019

Journal of Preventive Medicine and Hygiene

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Section: Discussionmentioning

confidence: 99%

Human Trichinellosis in Italy: An Epidemiological Review Since 1989

Troiano

Nante

2019

Journal of Preventive Medicine and Hygiene

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“…Given that such testing may be difficult to implement, the importance of adequate cooking should be emphasized. In addition, and as noted by Turiac et al (2017), it is necessary continually raising the awareness on the epidemiological and clinical features of this zoonosis among healthcare personnel for an immediately suspicion of the disease.…”

Section: Parasite-specific Interventions: Trichinella Spp In Game Anmentioning

confidence: 99%

Parasites in Food: From a Neglected Position to an Emerging Issue

Robertson

2018

Advances in Food and Nutrition Research

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Foodborne parasites have long been a neglected group of pathogens, as they often have insidious, chronic effects, rather than being acute diseases, and they are often associated with impoverished or marginalized populations. In addition, due to the long incubation period for most foodborne parasites, source attribution is often difficult, if not impossible. However, global trends have enabled foodborne parasites to emerge in different populations in new locations, transmitted through different food types, and sometimes with unexpected symptoms. This emergence of foodborne parasites has brought them into focus. In this chapter, six foodborne parasites are used as examples on emergence: Echinococcus multilocularis is spreading to new locations; Cryptosporidium spp. are beginning to be associated not only with water, but also with salads; Trypanosoma cruzi is being manifest with acute disease due to foodborne transmission, particularly transmitted with juices; Trichinella spp. have become less of a burden regarding transmission via pork in many countries, but now game animals are becoming a concern; anisakiasis is becoming a global problem as the world develops a taste for sushi, and similarly for opisthorchiasis, which is increasingly being associated with cholangiocarcinoma. However, the emergence of these foodborne parasites provides an incentive for increased efforts being made toward control. In this chapter, having described how the parasites are emerging from their neglected position, the focus turns toward control. In addition to considering control measures that may be applied to the specific parasites, an overview is provided of some of the organized collaborations, projects, and consortia, as well as some of their outputs, that have in focus the control of these emerging and important pathogens.

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“…[68][69][70] However, a recent outbreak of Trichinella britovi was reported in southern Italy, affecting consumers of raw, dried, homemade wild boar sausages made from illegally hunted animals. 71 Outbreaks involving viruses on game meat have been reported. 72,73 Mortadella di fegato-type sausages made with raw pig liver were identified as a potential source of HEV infection in humans.…”

Section: Safety Of Fermented Sausages From Game and Venisonmentioning

confidence: 99%

Fermented meat sausages from game and venison: what are the opportunities and limitations?

et al. 2018

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An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.

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Trichinellosis outbreak due to wild boar meat consumption in southern Italy

Cited by 30 publications

References 3 publications

Human Trichinellosis in Italy: An Epidemiological Review Since 1989

Human Trichinellosis in Italy: An Epidemiological Review Since 1989

Parasites in Food: From a Neglected Position to an Emerging Issue

Fermented meat sausages from game and venison: what are the opportunities and limitations?

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