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Table 5 Contamination of vegetables and fruits with Toxoplasma gondii

From: Detection of human intestinal protozoan parasites in vegetables and fruits: a review

Location

Detection method

Vegetable or fruit item

No. of samples tested

No. of positive samples (%)

Toxoplasma gondii genotypes identified (n)

References

Brazil

PCR

Smooth lettuce

62

1 (0.6)

Toxo4-5 D (1)

[62]

Crisp head lettuce

106

4 (3.7)

B22-23 D (4)

Chicory

40

2 (5.0)

B22-23 D (1); Toxo4-5 D (1)

Rocket

7

1 (14.3)

B22-23 D (1)

Parsley

5

1 (20.0)

B22-23 D (1)

Brazil

PCR

Vegetables

21

3 (14.3)

N/A (3)

[45]

China

Quantitative real-time PCR (qPCR)

Lettuce

71

5 (7.0)

Type I (4); Type II (1)

[63]

Spinach

50

2 (4.0)

Type I (2)

Pak choi

34

1 (2.9)

Type I (1)

Chinese cabbage

26

0

 

Rape

22

1 (4.5)

Type II (1)

Asparagus

18

0

 

Chrysanthemum coronarium

16

0

 

Endive

14

0

 

Chinese chives

11

0

 

Cabbage

9

0

 

Red cabbage

8

1 (12.5)

Type II (1)

Czech Republic

Triplex real time PCR

Carrots

93

7 (7.5)

 

[64]

Cucumbers

109

13 (11.9)

Type II (5)

Salads

90

8 (8.9)

Type II (2)

Italy

qPCR

Ready-to-eat packaged salad

648

5 (0.8)

Type I (5)

[23]

Poland

qPCR

Strawberries

60

0

 

[61]

Radish

60

3 (5.0)

Type I (2); Type II (1)

Carrot

46

9 (19.6)

Type I (3); Type II (1)

Lettuce

50

9 (18.0)

Type I (1)

Total

  

1676

63 (3.8)

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