Covid-19 Research

Mini Review

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Traditional and Novel Foods as Vectors for Human Parasitic Diseases

Biology Group
Parasitology
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Divyashri G*, Harini H, Likitha V, Lalitha Prasanna MV, Mahima ED and Shreya M

Volume5-Issue5
Dates: Received: 2024-05-11 | Accepted: 2024-05-23 | Published: 2024-05-28
Pages: 474-487

Abstract

Consumption of food contaminated with parasites pose a significant threat to public health particularly in underprivileged communities with inadequate access to sanitation and food safety practices. Unlike bacterial and viral infections, parasitic infections often develop slowly and are reported cause chronic health issues. However, due to extended incubation time, it is difficult to determine the source of the infection. The type and number of parasites in food, the temperature at which food is prepared and stored, as well as a person's immune system, all of these contribute significantly to the onset of parasitic infection. This mini-review focuses on common parasitic infections, their emergence with traditional and novel foods, transmission mechanisms, epidemiological trends, and effective prevention and control measures. Understanding these aspects is crucial for developing strategies to reduce the impact of foodborne parasitic infections on public health, particularly in vulnerable populations.

FullText HTML FullText PDF DOI: 10.37871/jbres1917

Certificate of Publication

Copyright

© 2024 Divyashri G. Distributed under Creative Commons CC-BY 4.0

How to cite this article

Divyashri G, Harini H, Likitha V, Lalitha Prasanna MV, Mahima ED, Shreya M. Traditional and Novel Foods as Vectors for Human Parasitic Diseases. J Biomed Res Environ Sci. 2024 May 28; 5(5): 474-487. doi: 10.37871/jbres1917, Article ID: JBRES1917, Available at: https://www.jelsciences.com/articles/jbres1917.pdf

Subject area(s)

Parasitology

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