Detection of Cryptosporidium parvum in lettuce

John E. Moore, B. Cherie Millar, Fiona Kenny, Colm Lowery, Lihua Xiao, Juluri R. Rao, Vera Nicholson, Miyuki Watabe, Neville Heaney, Olaf Sunnotel, Kieran McCorry, Paul J. Rooney, William J. Snelling, James Dooley

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Human cryptosporidiosis has emerged as an important gastrointestinal infection in the 1990s as a result of the ingestion of mainly contaminated water and to a lesser extent foodstuffs containing the protozoan parasite, Cryptosporidium parvum. This pathogen has particular clinical significance for immunocompromised persons, including AIDS patients and cancer patients receiving toxic chemotherapeutic drug regimens. There have been a limited number of studies performed examining the occurrence of the parasite on vegetables, including lettuce. Detection rates are very dependent on the laboratory isolation technique employed and has ranged from 1.2% to 14.5%. Current best practice of laboratory recovery, isolation and detection methods include detergent removal, oocysts concentration by immunomagnetic separation, followed by a combination of immunofluorescent microscopy and a nested PCR approach. Employment of contaminated non-potable water in the production of vegetables, particularly lettuce, may represent an important potential source of entry of pathogens into food processing and the human food chain. Given that lettuce is an important constituent of hamburger dressing, and the size of the fast-food industry, where lettuce is an important constituent, horticultural producers of lettuce should therefore place special emphasis on developing suitable and efficient Hazard Analysis Critical Control Point strategies for the critical control of oocysts depending on the type of unit operation employed and vegetable being processed. This review aims to examine (i) the incidence of C. parvum in vegetables, particularly lettuce and (ii) laboratory detection methods for the isolation and identification of this parasite from lettuce.
LanguageEnglish
Pages385-393
JournalInternational Journal of Food Science and Technology
Volume42
Issue number4
DOIs
Publication statusPublished - Apr 2007

Fingerprint

Cryptosporidium parvum
Lettuce
Vegetables
Parasites
Oocysts
Immunomagnetic Separation
Hazard Analysis and Critical Control Points
Cryptosporidiosis
Fast Foods
Food Handling
Food Chain
Water
Poisons
Food Industry
Bandages
Practice Guidelines
Detergents
Microscopy
Acquired Immunodeficiency Syndrome
Eating

Cite this

Moore, John E. ; Millar, B. Cherie ; Kenny, Fiona ; Lowery, Colm ; Xiao, Lihua ; Rao, Juluri R. ; Nicholson, Vera ; Watabe, Miyuki ; Heaney, Neville ; Sunnotel, Olaf ; McCorry, Kieran ; Rooney, Paul J. ; Snelling, William J. ; Dooley, James. / Detection of Cryptosporidium parvum in lettuce. In: International Journal of Food Science and Technology. 2007 ; Vol. 42, No. 4. pp. 385-393.
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abstract = "Human cryptosporidiosis has emerged as an important gastrointestinal infection in the 1990s as a result of the ingestion of mainly contaminated water and to a lesser extent foodstuffs containing the protozoan parasite, Cryptosporidium parvum. This pathogen has particular clinical significance for immunocompromised persons, including AIDS patients and cancer patients receiving toxic chemotherapeutic drug regimens. There have been a limited number of studies performed examining the occurrence of the parasite on vegetables, including lettuce. Detection rates are very dependent on the laboratory isolation technique employed and has ranged from 1.2{\%} to 14.5{\%}. Current best practice of laboratory recovery, isolation and detection methods include detergent removal, oocysts concentration by immunomagnetic separation, followed by a combination of immunofluorescent microscopy and a nested PCR approach. Employment of contaminated non-potable water in the production of vegetables, particularly lettuce, may represent an important potential source of entry of pathogens into food processing and the human food chain. Given that lettuce is an important constituent of hamburger dressing, and the size of the fast-food industry, where lettuce is an important constituent, horticultural producers of lettuce should therefore place special emphasis on developing suitable and efficient Hazard Analysis Critical Control Point strategies for the critical control of oocysts depending on the type of unit operation employed and vegetable being processed. This review aims to examine (i) the incidence of C. parvum in vegetables, particularly lettuce and (ii) laboratory detection methods for the isolation and identification of this parasite from lettuce.",
author = "Moore, {John E.} and Millar, {B. Cherie} and Fiona Kenny and Colm Lowery and Lihua Xiao and Rao, {Juluri R.} and Vera Nicholson and Miyuki Watabe and Neville Heaney and Olaf Sunnotel and Kieran McCorry and Rooney, {Paul J.} and Snelling, {William J.} and James Dooley",
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Moore, JE, Millar, BC, Kenny, F, Lowery, C, Xiao, L, Rao, JR, Nicholson, V, Watabe, M, Heaney, N, Sunnotel, O, McCorry, K, Rooney, PJ, Snelling, WJ & Dooley, J 2007, 'Detection of Cryptosporidium parvum in lettuce', International Journal of Food Science and Technology, vol. 42, no. 4, pp. 385-393. https://doi.org/10.1111/j.1365-2621.2006.01235.x

Detection of Cryptosporidium parvum in lettuce. / Moore, John E.; Millar, B. Cherie; Kenny, Fiona; Lowery, Colm; Xiao, Lihua; Rao, Juluri R.; Nicholson, Vera; Watabe, Miyuki; Heaney, Neville; Sunnotel, Olaf; McCorry, Kieran; Rooney, Paul J.; Snelling, William J.; Dooley, James.

In: International Journal of Food Science and Technology, Vol. 42, No. 4, 04.2007, p. 385-393.

Research output: Contribution to journalArticle

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AU - Moore, John E.

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AU - Kenny, Fiona

AU - Lowery, Colm

AU - Xiao, Lihua

AU - Rao, Juluri R.

AU - Nicholson, Vera

AU - Watabe, Miyuki

AU - Heaney, Neville

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AU - Snelling, William J.

AU - Dooley, James

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M3 - Article

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