Jamaleddine Hafid1, Salma Berrouch2,3, Sandie Escotte-Binet3, Atika Madline2, Dominique Aubert3,4, Eva Nast3, Stéphanie La Carbona5, Laila Hoummadi2, Isabelle Villena3,4. 1. Bio-Resources and Food Safety Laboratory, Faculty of Sciences and Techniques, 40000, Marrakech, Morocco. hfjamal@yahoo.fr. 2. Bio-Resources and Food Safety Laboratory, Faculty of Sciences and Techniques, 40000, Marrakech, Morocco. 3. Laboratory of Parasitology-Mycology, EA 7510 ESCAPE, SFR CAP-SANTE, University of Reims Champagne-Ardenne, 51095, Reims, France. 4. Laboratory of Parasitology, National Reference Centre of Toxoplasmosis, CHU Reims, Rue Général Koening, Reims, France. 5. ACTALIA Food Safety Department, 310 Rue Popielujko, 50000, Saint-Lô, France.
Abstract
PURPOSE: The aim of this study was to assess the presence of T. gondii, Cryptosporidium spp. oocysts, and G. duodenalis cysts, in three leafy greens (coriander, lettuce, and parsley) commonly consumed raw. Despite the recognition of the association between the parasitic illnesses and the consumption of contaminated food, there is still a lack of studies investigating the occurrence of parasitic contamination in food matrices. METHODS: A total of 152 leafy green samples were collected in Marrakech from April 2018 to October 2019. Parasites were eluted and concentrated before detection of their DNA by real-time qPCR. RESULTS: The analysis revealed an overall rate of contamination of 32.2% (49/152), with 29.6% (45/152) positive for T. gondii and 2.6% (4/152) for G. duodenalis, while none was positive for Cryptosporidium spp. CONCLUSION: The results showed that humans can be exposed to protozoan parasites through vegetables consumption. Further investigations can be performed to acquire new epidemiological data to assess the public health impact of these protozoan diseases in Morocco.
PURPOSE: The aim of this study was to assess the presence of T. gondii, Cryptosporidium spp. oocysts, and G. duodenalis cysts, in three leafy greens (coriander, lettuce, and parsley) commonly consumed raw. Despite the recognition of the association between the parasitic illnesses and the consumption of contaminated food, there is still a lack of studies investigating the occurrence of parasitic contamination in food matrices. METHODS: A total of 152 leafy green samples were collected in Marrakech from April 2018 to October 2019. Parasites were eluted and concentrated before detection of their DNA by real-time qPCR. RESULTS: The analysis revealed an overall rate of contamination of 32.2% (49/152), with 29.6% (45/152) positive for T. gondii and 2.6% (4/152) for G. duodenalis, while none was positive for Cryptosporidium spp. CONCLUSION: The results showed that humans can be exposed to protozoan parasites through vegetables consumption. Further investigations can be performed to acquire new epidemiological data to assess the public health impact of these protozoan diseases in Morocco.
Authors: Claudio Cesar Jaguaribe Ekman; Maria Fernanda do Valle Chiossi; Luciana Regina Meireles; Heitor Franco de Andrade Júnior; Walter Manso Figueiredo; Maria Aparecida Moraes Marciano; Expedito José de Albuquerque Luna Journal: Rev Inst Med Trop Sao Paulo Date: 2012 Sep-Oct Impact factor: 1.846