Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN), Office of Applied Research and Safety Assessment (OARSA), 8301 Muirkirk Road, Laurel, MD 20708, United States.
Parasitology, Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Oslo, Norway.
Res Vet Sci. 2021 May;136:198-199. doi: 10.1016/j.rvsc.2021.02.020. Epub 2021 Mar 2.
Parasites, including helminths and protists, are pathogens responsible for waterborne and foodborne illnesses in both developed and developing countries. Their global incidence is difficult to estimate, but the World Health Organization (WHO) has indicated the global disease burden of 11 waterborne and foodborne parasitic diseases, is responsible for causing over 407 million illnesses resulting in an estimated of 94 K deaths and 11 million disability-adjusted life years (DALYs). Nevertheless, compared with bacteria and viruses, parasites are often overlooked as etiological agents of foodborne or waterborne disease; this is due to a variety of reasons, including the difficulty of their identification in environmental matrices and because many have a prolonged period between infection and symptoms, making it difficult to implicate infection vehicles. This Special Issue comprises 17 articles that include the more significant waterborne and foodborne parasites of zoonotic importance due to their relevance, with all groups of parasites (protist, cestodes, trematodes, and nematodes) being represented. Each chapter covers relevant aspects regarding -the importance of the parasite in food and water, including an overview of outbreaks where relevant, information on fundamental epidemiological aspects such as transmission, lifecycle and host range, clinical aspects such as pathogenesis, diagnosis and treatment, a summary of prospects for control in water or the food chain, and, finally, providing the authors' opinions regarding future research or studies required to improve control of transmission to people via food or water.
寄生虫，包括蠕虫和原生动物，是导致发达国家和发展中国家食源性和水源性疾病的病原体。它们的全球发病率难以估计，但世界卫生组织（WHO）表示，全球 11 种食源性和水源性寄生虫病的疾病负担，导致超过 4.07 亿例疾病，估计有 940 万人死亡和 1100 万伤残调整生命年（DALY）。然而，与细菌和病毒相比，寄生虫通常被忽视为食源性或水源性疾病的病因；这是由于多种原因，包括在环境基质中识别它们的困难，以及许多寄生虫在感染和症状之间有较长的潜伏期，难以将感染媒介牵连进来。本特刊包含 17 篇文章，其中包括更重要的食源性和水源性寄生虫，因为它们具有重要的动物源性，涵盖了所有寄生虫群体（原生动物、绦虫、吸虫和线虫）。每一章涵盖了寄生虫在食品和水中的重要性的相关方面，包括相关爆发的概述、关于传播等基本流行病学方面的信息、生命周期和宿主范围、发病机制、诊断和治疗等临床方面、在水或食物链中控制的前景总结，最后，就通过食品或水传播给人类的控制提出了作者对未来研究或研究的意见。
