Proteomic Insights into the Biology of the Most Important Foodborne Parasites in Europe.

Robert Stryiński,Elżbieta Łopieńska-Biernat,Mónica Carrera

doi:10.3390/foods9101403

Robert Stryiński, Elżbieta Łopieńska-Biernat + Show 1 more

Open Access

https://doi.org/10.3390/foods9101403

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Abstract

Foodborne parasitoses compared with bacterial and viral-caused diseases seem to be neglected, and their unrecognition is a serious issue. Parasitic diseases transmitted by food are currently becoming more common. Constantly changing eating habits, new culinary trends, and easier access to food make foodborne parasites’ transmission effortless, and the increase in the diagnosis of foodborne parasitic diseases in noted worldwide. This work presents the applications of numerous proteomic methods into the studies on foodborne parasites and their possible use in targeted diagnostics. Potential directions for the future are also provided.

Highlights

Foodborne parasites (FBPs) are becoming recognized as serious pathogens that are considered neglect in relation to bacteria and viruses that can be transmitted by food [1]
The aim of this paper is to present a review of the proteomics methods applied to (i) discovery proteomes) usually employing previously mentioned, bottom-up methodology
We focused on the most the World Health Organization (WHO) [36]

Summary

Introduction

Foodborne parasites (FBPs) are becoming recognized as serious pathogens that are considered neglect in relation to bacteria and viruses that can be transmitted by food [1]. The mode of infection is usually by eating the host of the parasite as human food. Many of these organisms are spread through food products like uncooked fish and mollusks; raw meat; raw vegetables or fresh water plants contaminated with human or animal excrement. Most FBPs are related to outdated farming procedures and/or to wild animals [2]. The globalization of food supply, the increase of international trade, the convenience of travel, the increase of highly susceptible people (such as aging, malnutrition, human immunodeficiency virus infection), changes in cooking traditions and lifestyles, and advanced diagnostic tools are some of the reasons for the increase in the incidence of food-borne parasitic diseases worldwide [3,4,5]

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