Meat sources of infection for outbreaks of human trichinellosis

• Ali Rostami ^[1] ; H. Ray Gamble ^[4] ; Jean Dupouy-Camet ^[2] ; Hooshang Khazan ^[1] ; Fabrizio Bruschi ^[3]
  1. [1] Shahid Beheshti University of Medical Sciences

     Shahid Beheshti University of Medical Sciences

     Irán

     
  2. [2] Hôpital Cochin

     Hôpital Cochin

     París, Francia

     
  3. [3] University of Pisa

     University of Pisa

     Pisa, Italia

     
  4. [4] National Academy of Sciences, Estados Unidos

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• Localización: Food microbiology, ISSN 0740-0020, Vol. 64 (June), 2017, págs. 65-71
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Trichinellosis is one of the most important foodborne zoonotic diseases, with worldwide distribution. While human risk for trichinellosis has historically been linked to pork, modern pork production systems and slaughter inspection programs have reduced or eliminated pork as a source for trichinellosis in many countries. While pork may no longer pose a significant risk for trichinellosis, many other animal species may be hosts for Trichinella species nematodes and when human consume meat from these animal species, there may be risk for acquiring trichinellosis. This review article describes the various non-pork meat sources of human trichinellosis outbreaks, where these outbreaks have occurred and some of the factors that contribute to human risk. The literature reviewed here provides evidence of the persistence of Trichinella as a human health risk for people who eat meat from feral and wild carnivores and scavengers, as well as some herbivores that have been shown to harbor Trichinella larvae. It points to the importance of education of hunters and consumers of these meats and meat products.