University of the Philippines scientists warn against parasites in raw vegetables and seafood
Innovation & Technology
Sustainability & Environmental Impact
Published Dec 8, 2023
UP scientists detected T. gondii in vegetables and oysters sold in local markets in Central Luzon, emphasizing the need for caution. They found contamination in 10% of vegetables and 9.09% of oysters sampled, with leafy vegetables being more contaminated. The public was advised to observe food safety practices such as thoroughly washing and cooking market-bought fresh produce to reduce T. gondii exposure.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.
The team of Cielo Emar Paraoan, Ren Mark Villanueva, and Marie Christine Obusan of the UP Diliman College of Science - Institute of Biology detected traces of the single-cell parasite Toxoplasma gondii (T.gondii) in oysters and vegetables.The study "found that T. gondii is fairly common in vegetables and oysters that [were] sampled from local markets in Central Luzon. Among the vegetables tested were lettuce, cabbage, carrots, cauliflower, and mung bean sprouts."Contamination was detected in six of 60 vegetables (10%) sampled, and four of 44 oysters (9.09%) analyzed. Leafy vegetables were more contaminated than root vegetables.According to a statement released Thursday by the UP College of Science, T. gondii is "one of the most infectious parasites in the world." Affecting nearly a third of the global population, T. gondii causes toxoplasmosis — an infection usually acquired from eating undercooked meat.Food safety practicesWhile the UP College of Science called for caution ...