Epidemiological Survey on Porcine Cysticercosis in Nay Pyi Taw Area, Myanmar.

J Vet Med

Department of Pharmacology and Parasitology, University of Veterinary Science, Nay Pyi Taw 15013, Myanmar.

Published: October 2015

AI Article Synopsis

  • Cross-sectional surveys were carried out in Nay Pyi Taw, Myanmar, to assess the prevalence of Taenia solium cysticercosis in pigs, using meat inspections, ELISA tests, and questionnaires.
  • Of the 300 pigs inspected in slaughterhouses, 23.67% had cysticercosis, while the seroprevalence among 364 randomly selected pigs was 15.93%.
  • Significant risk factors identified included pig gender, age, husbandry systems, feed types, and hygiene practices by both pigs and their owners.

Article Abstract

Cross-sectional surveys were conducted to determine the prevalence and associated risk factors of Taenia solium cysticercosis in pigs within Nay Pyi Taw area, Myanmar. Meat inspection in three slaughterhouses, ELISA test, and questionnaire surveys were conducted in this study. Three hundred pigs were inspected in slaughterhouses and 364 pigs were randomly selected and examined from 203 households from three townships in Nay Pyi Taw area. The prevalence of porcine cysticercosis in meat inspection was 23.67% (71/300). Seroprevalence of T. solium cysticercosis in pigs in the study area was 15.93% (58/364). Significant associated risk factors with T. solium cysticercosis were gender (OR = 3.0; 95% CI = 1.7-5.4), increased age (OR = 2.3; 95% CI = 1.2-4.2), husbandry system (OR = 5.1; 95% CI = 2.4-11.2), feed type (OR = 16.9; 95% CI = 2.3-124.3), not using anthelmintics in pigs (OR = 11.9; 95% CI = 5.0-28.5), not using anthelmintics in owner (OR = 2.5; 95% CI = 1.4-4.4), no hand-washing before feeding (OR = 31.5; 95% CI = 4.3-230.9), and pork consumption of owner (OR = 37.4; 95% CI = 9.0-156.1) in the study area. This is the first report of porcine cysticercosis in Myanmar.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4590850PMC
http://dx.doi.org/10.1155/2015/340828DOI Listing

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