The global burden of foodborne parasitic diseases: an update

Torgerson, Paul R.; Silva, Nilanthi R. de; Fèvre, Eric M.; Kasuga, Fumiko; Rokni, Mohammad Bagher; Zhou, Xiao‐Nong; Sripa, Banchob; Gargouri, Neyla; Willingham, Arve Lee; Stein, Cláudia

doi:10.1016/j.pt.2013.11.002

Cited by 103 publications

(73 citation statements)

References 47 publications

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“…New cases continue to be identified but as with the last hospital-based survey (Jenkins and Power, 1996), a significant proportion is in recently arrived immigrants who contracted infection before migrating to Australia (Thompson and Jenkins, 2014 p1780 For the last two decades, CE has been one of the most important zoonotic diseases affecting North African countries bordering the Mediterranean Sea (Schantz et al, 1995;Ecca et al, 2002;Sadjjadi, 2006;Dakkak, 2010;Hotez et al, 2012;Carmena and Cardona, 2014). The causative agent, E. granulosus has major human health and socioeconomic importance, as well as a significant impact on livestock production (Budke et al, 2006;Torgerson et al, 2014). Annual incidence rates in people usually vary from 5 to 10 cases per 10 5 inhabitants, with minimum and maximum rates of 1 and 25 reported in highly endemic foci, respectively Macpherson, 2011).…”

Section: U N C O R R E C T E D P R O O Fmentioning

confidence: 99%

Global Distribution of Alveolar and Cystic Echinococcosis

Deplazes

Rinaldi

Rojas

et al. 2017

Advances in Parasitology

753

679

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Section: U N C O R R E C T E D P R O O Fmentioning

confidence: 99%

Global Distribution of Alveolar and Cystic Echinococcosis

Deplazes

Rinaldi

Rojas

et al. 2017

Advances in Parasitology

753

679

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“…Food poisoning occurs following consumption of food contaminated with pathogens or bio-toxins (1). Foodborne diseases cause a significant morbidity, mortality, and also costs worldwide.…”

Section: Introductionmentioning

confidence: 99%

A Food Poisoning Outbreak by Shigella boydii in Kerman-Iran

Yousefi

Dehesh

Askarpour

et al. 2018

Arch Clin Infect Dis

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Background: Food poisoning is a common infectious disease and Shigella is at the top of causative pathogens. All species of Shigella cause an acute bacterial disease involving the large and distal small intestine that presents with diarrhea, vomiting, and abdominal pain. Objectives: To interpret clinical and paraclinical characteristics of patients in the food poisoning outbreak by Shigella boydii in Kerman-Iran. Methods: On October 2015, 241 residents of the Anduhjerd town of Kerman, Iran, came to clinics and hospitals with a complaint of food poising. Meanwhile, 118 people referred to Afzalipoor hospital-a referral center. Among them, 21 patients were admitted due to fever, dysentery, old age, or bad general condition. We assessed and reported clinical and paraclinical characteristics of all these 21 hospitalized patients. Results: The mean age of patients was 38.1 years old while 71.4% of them were women. In the history of all patients, the use of cooked wheat groats, as a votive food from the neighborhood inhabited, was detected, which was a long time period between cooking and consumption while food was not kept in the refrigerator. The time period between food consumption and onset of symptoms varied from eight to 13 hours and the most common symptoms were diarrhea (90.4%), vomiting (85.7%), and abdominal pain (80.9%). Five patients (19%) had bloody diarrhea, although 71.4% of stool exams were positive for WBC and RBC, and 23.8% of stool cultures were positive with Shigella boydii. In the course of hospitalization, 5 other patients (19%) developed dysentery and eight of them (38%) developed labial herpes. All patients received rehydration and antibiotic therapy, and were discharged with no complication. Conclusions: This is the first outbreak of Shigella boydii in Iran that occured in a votive food distribution. Votive food is a very common convention in Iran; therefore, there must be more notices about cooking and keeping food until the consumption to prevent such events.

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“…Además, las enfermedades transmitidas por alimentos contaminados con microorganismos siguen siendo responsables de gran morbilidad y mortalidad, particularmente en grupos de riesgo: lactantes, niños, ancianos y personas con deficiencias inmunológicas. La ausencia de datos epidemiológicos confiables dificulta la comprensión de su importancia para la salud pública, pero seguramente, esta sigue siendo una de las amenazas más graves para la seguridad alimentaria en todo el mundo (18).…”

Section: Promesas De La Nanotecnología En Agricultura Y Alimentosunclassified

La nanotecnología y los retos de sostenibilidad del sistema agroalimentario

Fuenmayor

2018

Rev. salud. bosque.

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Zoila Castañeda Murcia, OD, MSc. Universidad El Bosque, Colombia. © Revista Salud Bosque© Todos los derechos reservados. Esta fotografia no puede ser reproducida ni total ni parcialmente, sin el permiso previo de la autora. Corte frontal de feto humano. Osificación intramembranosa.Técnica: Microscopía electrónica de barrido.La imagen muestra la fusión del tabique inter-nasal y los procesos palatinos. La nanotecnología y los retos de sostenibilidad del sistema agroalimentario Nanotechnology and the sustainability challenges of the agri-food system Nanotecnologia e os desafios da sustentabilidade do sistema agroalimentar Resumen¿Pueden pequeñas cosas ayudarnos a reducir el hambre, la mala nutrición y las enfermedades transmitidas por alimentos? En realidad, la nanotecnología es al mismo tiempo un enfoque científico y un conjunto de tecnologías emergentes, tal vez las más detalladamente observadas en la historia. Actualmente, es un blanco de investigación en el cual se focalizan muchos de los recursos destinados a la financiación en ciencia, tecnología e innovación por parte de agencias públicas y privadas.De la nanotecnología se ha dicho, por más de una década, que guarda un potencial revolucionario que abarcaría la mayoría de las actividades productivas humanas, incluyendo aquellas propias del sector agroalimentario. Este sector, del cual depende directamente el abastecimiento de alimentos y, por ende, la seguridad alimentaria, sin duda enfrenta retos extraordinarios derivados de las presiones demográficas, las limitaciones en la disponibilidad de recursos como agua, energía y tierra, las pérdidas de alimentos en las cadenas de suministro y el cambio climático.En esta revisión se busca dar una visión introductoria a las potenciales aplicaciones de la nanotecnología relacionadas con alimentos y nutrición, en el contexto de los problemas globales de sostenibilidad. Asimismo, brinda consideraciones sobre los riesgos potenciales, el marco regulador y el rol de la nanotecnología agroalimentaria en los países en desarrollo.Palabras clave: nanotecnología; nanoestructuras; nanomateriales; sistema agroalimentario; seguridad alimentaria.Págs AbstractCan small efforts help to reducing famine, malnourishment and foodborne diseases? Nanotechnology is both a scientific approach and an emerging field in which major resources aimed at funding science, technology and innovation are channeled. For over a decade, Nanotechnology has been referred to as having a revolutionary potential regarding the agri-food sector. This sector is accountable for food supply and food security and faces immense challenges related to current demographic trends, limited access to natural resources such as water, energy, land, food losses in supply chains and climate change. This present literature review aims at providing an introductory overview on potential nanotechnology applications for global sustainability challenges regarding food and nutrition. The review also provides considerations on potential risks, legal frameworks and the role of agri-fo...

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The global burden of foodborne parasitic diseases: an update

Cited by 103 publications

References 47 publications

Global Distribution of Alveolar and Cystic Echinococcosis

Global Distribution of Alveolar and Cystic Echinococcosis

A Food Poisoning Outbreak by Shigella boydii in Kerman-Iran

La nanotecnología y los retos de sostenibilidad del sistema agroalimentario

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