foods Review Proteomic Insights into the Biology of the Most Important Foodborne Parasites in Europe Robert Stryi ´nski 1,* , El˙zbietaŁopie ´nska-Biernat 1 and Mónica Carrera 2,* 1 Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
[email protected] 2 Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36-208 Vigo, Spain * Correspondence:
[email protected] (R.S.);
[email protected] (M.C.) Received: 18 August 2020; Accepted: 27 September 2020; Published: 3 October 2020 Abstract: Foodborne parasitoses compared with bacterial and viral-caused diseases seem to be neglected, and their unrecognition is a serious issue. Parasitic diseases transmitted by food are currently becoming more common. Constantly changing eating habits, new culinary trends, and easier access to food make foodborne parasites’ transmission effortless, and the increase in the diagnosis of foodborne parasitic diseases in noted worldwide. This work presents the applications of numerous proteomic methods into the studies on foodborne parasites and their possible use in targeted diagnostics. Potential directions for the future are also provided. Keywords: foodborne parasite; food; proteomics; biomarker; liquid chromatography-tandem mass spectrometry (LC-MS/MS) 1. Introduction Foodborne parasites (FBPs) are becoming recognized as serious pathogens that are considered neglect in relation to bacteria and viruses that can be transmitted by food [1]. The mode of infection is usually by eating the host of the parasite as human food. Many of these organisms are spread through food products like uncooked fish and mollusks; raw meat; raw vegetables or fresh water plants contaminated with human or animal excrement.