THE POTENTIAL FOR <i>CRYPTOSPORIDIUM PARVUM</i> OOCYST SURVIVAL IN BEVERAGES ASSOCIATED WITH CONTAMINATED TAP WATER

Friedman, Debra; Patten, K.A.; Rose, Joan B.; Barney, M. C.

doi:10.1111/j.1745-4565.1997.tb00181.x

Cited by 19 publications

(5 citation statements)

References 11 publications

(3 reference statements)

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“…The survival of Cryptosporidium in fruit juice has been investigated using vital dyes. One study reported the survival of a significant proportion of oocysts inoculated into orange juice (pH 3.9) stored at 4°C and at 22°C for 24 h (Friedman et al, 1997). When naturally present, oocysts recovered from stored concentrates obtained in Egypt, were tested using vital dyes and 4-or 5-week-old Swiss albino mouse infectivity.…”

Section: Occurrence and Survival Of Cryptosporidium Spp In Fruit Juicementioning

confidence: 99%

Public health risks associated with food‐borne parasites

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2018

EFS2

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Parasites are important food‐borne pathogens. Their complex lifecycles, varied transmission routes, and prolonged periods between infection and symptoms mean that the public health burden and relative importance of different transmission routes are often difficult to assess. Furthermore, there are challenges in detection and diagnostics, and variations in reporting. A Europe‐focused ranking exercise, using multicriteria decision analysis, identified potentially food‐borne parasites of importance, and that are currently not routinely controlled in food. These are Cryptosporidium spp., Toxoplasma gondii and Echinococcus spp. Infection with these parasites in humans and animals, or their occurrence in food, is not notifiable in all Member States. This Opinion reviews current methods for detection, identification and tracing of these parasites in relevant foods, reviews literature on food‐borne pathways, examines information on their occurrence and persistence in foods, and investigates possible control measures along the food chain. The differences between these three parasites are substantial, but for all there is a paucity of well‐established, standardised, validated methods that can be applied across the range of relevant foods. Furthermore, the prolonged period between infection and clinical symptoms (from several days for Cryptosporidium to years for Echinococcus spp.) means that source attribution studies are very difficult. Nevertheless, our knowledge of the domestic animal lifecycle (involving dogs and livestock) for Echinoccocus granulosus means that this parasite is controllable. For Echinococcus multilocularis, for which the lifecycle involves wildlife (foxes and rodents), control would be expensive and complicated, but could be achieved in targeted areas with sufficient commitment and resources. Quantitative risk assessments have been described for Toxoplasma in meat. However, for T. gondii and Cryptosporidium as faecal contaminants, development of validated detection methods, including survival/infectivity assays and consensus molecular typing protocols, are required for the development of quantitative risk assessments and efficient control measures.

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Section: Occurrence and Survival Of Cryptosporidium Spp In Fruit Juicementioning

confidence: 99%

Public health risks associated with food‐borne parasites

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2018

EFS2

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“…Friedman et al. (1997) describe large reductions in the percentage of oocysts with four sporozoites visible in various beverages including beer, cola, orange juice and infant formula over a 24‐h period.…”

Section: Discussionmentioning

confidence: 99%

“…This may be relevant to certain food types such as icings, syrups and dry goods. There is also a report on reduction in viability in acidified and carbonated beverages (Friedman et al. 1997).…”

Section: Introductionmentioning

confidence: 99%

Survival of Cryptosporidium species in environments relevant to foods and beverages

et al. 2004

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Aims: To provide data on the survival of Cryptosporidium oocysts in a range of conditions relevant to foods and beverages. Methods and Results: Cryptosporidium parvum and C. hominis oocysts were stored in buffered media at different pH values and with various acids. In addition, neutral solutions with high salt (4AE5% w/v), glycerol (20% v/v), sucrose (50% w/v) or ethanol (9 and 40% v/v) were used to determine their effects on survival. After storage periods of between 1 h and 14 days, viability was assessed using sporozoite ratio or infection of MRC-5 cell monolayers (not previously reported for culture of this organism). With all treatments, and with both assay techniques, viable oocysts were found at the end of the storage periods. However, treatments with one of the following additions: high salt, glycerol, sucrose or ethanol showed a negative and statistically significant effect on survival. Decline was noted after 1 day or even 1 h of treatment. Conclusions: MRC-5 cells are suitable for infection by C. parvum and C. hominis. Both tissue culture and sporozoite ratio gave broadly similar survival results and the greatest effects were seen with addition of components which reduced water activity. Significance and Impact of the Study: This study has provided useful additional information to the food industry when considering the risk posed by this organism.

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“…C. parvum has been found in cider, unpasteurized milk and in the faeces of cattle and other livestock Cliver, 1999, 2001;Dixon, 2009). Water infected with sewage is often thought to be the source of contamination involving fresh fruits and vegetables and beverages (Friedman et al, 1997). The oocysts of C. parvum can survive in fresh, brackish and saltwater for a number of months (Gomez-Couso et al, 2003) and have been isolated from clams, oysters and other shellfi sh (Fayer et al, 1998).…”

Section: Cryptosporidiosismentioning

confidence: 99%

Zoonotic pathogens in the food chain

2010

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THE POTENTIAL FOR CRYPTOSPORIDIUM PARVUM OOCYST SURVIVAL IN BEVERAGES ASSOCIATED WITH CONTAMINATED TAP WATER

Cited by 19 publications

References 11 publications

Public health risks associated with food‐borne parasites

Public health risks associated with food‐borne parasites

Survival of Cryptosporidium species in environments relevant to foods and beverages

Zoonotic pathogens in the food chain

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