Cats are recognized as significant reservoir hosts for human opisthorchiasis, particularly in areas with a high prevalence of infection. Despite this, the precise role of cats in the transmission of Opisthorchis viverrini between humans and felines remains unclear. This study investigates the association between these two hosts through both spatial and non-spatial analyses in the endemic Thanya sub-district of Thailand. A total of 105 owned cats were randomly sampled from 15 villages within the sub-district for stool examination. A questionnaire was administered to 66 cat owners to explore the human-pet relationship. Household locations were collected using GPS devices. Non-spatial analyses revealed a positive association between the two hosts (P= 0.011; OR 7, 95% CI: 1.6-30.9), highlighting two independent significant risk factors: cat owners consuming raw fish (P = 0.028; OR = 4.52, 95% CI: 1.25-19.45) and feeding cats raw fish (P = 0.011; OR = 16.41, 95% CI: 2.78-317.04) according to multivariate analysis. Spatial analysis provided further support to the non-spatial findings (p = 0.0123; OR = 3.45, 95% CI = 0.88-13.61). Multiple autologistic regression confirmed two significant risk factors: cat owners consuming raw fish (p = 0.054; OR = 3.37, 95% CI: 0.98-11.59) and feeding cats raw fish (p = 0.014; OR = 7.43, 95% CI: 1.49-37.05). Risk mapping identified the western part of the study site as a hotspot for O. viverrini infection. Hyper-endemic focusing revealed a union of human and cat buffers at 0.46 km², with an overlapping area of 0.22 km² (47.83%). This study underscores the impact of owners' behaviors, specifically consuming and feeding raw fish to cats, on the increased probability of infection in cats. It emphasizes the need for effective opisthorchiasis control through health education targeting cat owners in endemic areas.
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http://dx.doi.org/10.1016/j.vetpar.2024.110150 | DOI Listing |
Food Sci Nutr
January 2025
Department of Fisheries and Aquatic Sciences, College of Agriculture and Environmental Sciences Bahir Dar University Bahir Dar Ethiopia.
The quality and safety of fish products are crucial because poorly handled fish products can result in foodborne illnesses, spoilage, and economic losses. Data on the nutritional and microbiological quality of fish products in Ethiopia, especially in Lake Tana, is limited. This study assessed the proximate composition and microbial quality of raw and open sun-dried fish products in Lake Tana.
View Article and Find Full Text PDFAnal Chim Acta
February 2025
Institute of Environmental Science, Shanxi University, Taiyuan 030006, China.
Hypochlorous acid (HClO) is a well-known inflammatory signaling molecule, while lipid droplets (LDs) are dynamic organelles closely related to inflammation. Using organic small-molecule fluorescence imaging technology to target LDs for precise monitoring of HClO is one of the most effective methods for diagnosing inflammation-related diseases. A thorough investigation of how probes detect biological markers and the influencing factors can aid in the design of probe molecules, the selection of high-performance tools, and the accuracy of disease detection.
View Article and Find Full Text PDFAppetite
January 2025
International University of Rome, Rome, Italy. Electronic address:
Italy is witnessing an unprecedented success for sushi even if Italian consumers have a historical reluctance towards eating raw fish. It is important to understand what is behind this major shift in preferences, since it may set an example for the process of adoption of global products and/or diets. To this aim, we investigated which food motives drive sushi consumption (i.
View Article and Find Full Text PDFDatabase (Oxford)
January 2025
European Bioinformatics Institute (EMBL-EBI), European Molecular Biology Laboratory, Wellcome Genome Campus, Hinxton, CB10 1SD, UK.
The HoloFood project used a hologenomic approach to understand the impact of host-microbiota interactions on salmon and chicken production by analysing multiomic data, phenotypic characteristics, and associated metadata in response to novel feeds. The project's raw data, derived analyses, and metadata are deposited in public, open archives (BioSamples, European Nucleotide Archive, MetaboLights, and MGnify), so making use of these diverse data types may require access to multiple resources. This is especially complex where analysis pipelines produce derived outputs such as functional profiles or genome catalogues.
View Article and Find Full Text PDFFoods
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.
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