ASPECTS ON TRICHINELLOSIS, A FOOD BORNE ZOONOSIS

摘要

Trichinellosis (or Trichinosis) is a parasitic zoonosis which is transmitted by contaminated food. Due, by several species of nematodes Trichinella spp. Analysis of DNA from those parasites 8 Genotypes revealed of which two are temporary. There are 6 known Trichinella species that can infect humans. T. spiralis, which is the more frequent, has spread worldwide and is found in carnivorous and omnivorous animals. T. brutovi is found in carnivores in Europe and Asia. T. pseudospiralis is found in birds and mammals worldwide. T. nativa is found in mammals of the Arctic Circle, T. nelsoni in mammals of Africa and finally T. murelli in North America. Infection of humans and other animals started by eating raw or incompletely cooked contaminated meat, particularly pig and other animals like horse, fox, bear, wild carnivores many animals and birds. Ingested larvae of the parasite develop in the small intestine of the host (intestinal phase) of adult parasites with each fertilized female produces 200-10000 larvae which, when reaching the striated muscle tissue (muscle or parenteral phase) produce a cysts. Symptoms caused in humans and other infected animals is based on the localization of parasites (intestine, muscles) and their total number. Many laboratory diagnostic methods have been developed in order to diagnose the infection. Apart from the history, physical examination and blood tests of animals, the diagnosis currently concerns mainly on the technique of trichinoskopisis and this of artificial digestion, which are carried out in slaughterhouses and also by the techniques of indirect immunofluorescence, ELISA, RAPD and PCR, which are performed by special laboratories. The spread of infection in Greece recorded currently at low levels while in other countries is endemic (Japan, China). Epidemiological studies in 18 European countries recorded in 2008, 2007 and 2006, a total number of 680, 787, 688, cases of human infections, respectively (European Food Safety Authority). The low spread in Greece is mainly due to dietary habits of Greeks (good cooking of meat) and preventive measures taken on farms and in slaughterhouses. But the constant updating and increasing preventive measures could reduce further outbreaks, to ensure food safety, consumer health and prevent a possible explosion of infection in the future.