This Brief provides a comprehensive overview of Trypanosoma cruzi, a parasite that is traditionally considered as exclusively vectorborne, but can be foodborne, and may lead to outbreaks of Chagas disease in consumers. The characteristics of Trypanosoma cruzi and the clinical effects of the disease are covered, including documented outbreaks, regional patterns, and epidemiology. The various transmission routes are outlined, but with specific focus on foodborne transmission. A major emphasis of this text is contamination of fruit juices with Trypanosoma cruzi in, a transmission vehicle with increasing significance in the spread of this parasite. Also outlined is the difficulty of establishing a protocol for detection in food samples. Results on survival of Trypanosoma cruzi in food matrices is considered, as well as current risk assessment procedures and regulations. Different approaches to preventing transmission, including inactivation and decontamination are introduced, but also the importance of targeted educational initiatives, and also with a focus on future detection, prevention, and prevention of contamination of foods with this parasite.
Table of Content
Introduction: Some Historical And Geographical Aspects And The Relevance Of Chagas Disease Among Foodborne Infections.- Biological Aspects Of American Trypanosomiasis .- Mechanisms Of Infection In Chagas Disease.- Clinical Aspects In Foodborne Chagas Disease.- Epidemiological Factors Related To Foodborne Transmission Of Chagas Disease.- Documented Outbreaks Of Foodborne Chagas Disease.- Food As A Transmission Vehicle For Trypanosoma cruzi.- Prophylactic Measures And Implementation Of Control Measures In Foodborne Chagas Disease.- Future challenges and final remarks.
About the author
Oscar N. González is a professor at Universidad Central de Venezuela in Caracas, Venezuela. Belkisyolé A. de Noya is a professor at Universidad Central de Venezuela in Caracas, Venezuela. Lucy J. Robinson is a professor at Norwegian University of Life Sciences in Oslo, Norway.
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