Prevalence of Cryptosporidium spp. in water: a global systematic review and meta-analysis
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RESEARCH ARTICLE
Prevalence of Cryptosporidium spp. in water: a global systematic review and meta-analysis Hasti Daraei 1 & Gea Oliveri Conti 2 & Fatemeh Sahlabadi 3 & Van Nam Thai 4 & Sahar Gholipour 5 & Habibollah Turki 6 & Yadolah Fakhri 3 & Margherita Ferrante 2 & Ali Moradi 7 & Amin Mousavi Khaneghah 8 Received: 4 June 2020 / Accepted: 13 October 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Cryptosporidium spp., as a genus of protozoan intestinal parasites, is recognized as responsible for cryptosporidiosis. The present study was conducted to provide an overview of the prevalence of Cryptosporidium based on water. In this regard, some databases such as Scopus, PubMed, Embase, and Web of Science were screened in order to retrieve the related citations from 1 January 1983 to 10 September 2019. The pooled prevalence of Cryptosporidium spp. was calculated by using a random effect model (REM) based on defined subgroups, including countries, water type, treatment conditions (treated and untreated), economic condition, World Health Organization (WHO) regions, and method of detection. In contrast, this index for treated and untreated water was 25.7% and 40.1%, respectively. Also, the overall prevalence of Cryptosporidium spp. among all water types was defined as 36 (95% CI: 31.4–40.7). The rank order of prevalence of Cryptosporidium spp. based on water type was wastewater (46.9%) > surface water (45.3%) > raw water (31.6%) > drinking water (25.5%) > reservoirs water (24.5%) > groundwater (18.8%) > swimming pool water (7.5%) > marine water (0.20%). Identifying the key contributing factors to Cryptosporidium spp. survival can help provide solutions at both local and global scales. Keywords Cryptosporidiosis . Contamination . Meta-analysis . Drinking water . Systematic review
Responsible Editor: Diane Purchase Supplementary Information The online version of this article (https:// doi.org/10.1007/s11356-020-11261-6) contains supplementary material, which is available to authorized users. * Yadolah Fakhri [email protected]
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Ho Chi Minh City University of Technology (HUTECH), 475A Dien Bien Phu, Ward 25, Binh Thanh District, Ho Chi Minh City, Vietnam
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Department of Environmental Health Engineering, Faculty of Health, Kashan University of Medical Sciences, Kashan, Iran
Department of Environmental Health Engineering, School of Health, Kerman University of Medical Sciences, Kerman, Iran
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Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Environmental and Food Hygiene Laboratories (LIAA) of Department of Medical, Surgical Sciences and Advanced Technologies “G.F. Ingrassia”, Hygiene and Public Health, University of Catania, Catania, Italy
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Occupational Health and Safety Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
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Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
* Margherita Ferrante [email protected] 1
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