Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2760
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dc.contributor.authorAddy, F.-
dc.contributor.authorRomig, T.-
dc.contributor.authorWassermann, M.-
dc.date.accessioned2020-10-16T16:08:23Z-
dc.date.available2020-10-16T16:08:23Z-
dc.date.issued2018-
dc.identifier.issn24059390-
dc.identifier.urihttp://hdl.handle.net/123456789/2760-
dc.description.abstractFasciola hepatica and Fasciola gigantica are the causal agents of the zoonotic food-born disease fascioliasis. Africa is primarily endemic to F. gigantica, although sympatric presence of F. hepatica is known for some countries. The present situation of fascioliasis in western Africa, and Ghana in particular, is still poorly understood, and studies including molecular identification of species and variants are lacking. In this explorative study we genotyped 19 Fasciola isolates obtained by opportunistic sampling in the Upper East and Upper West Regions of Ghana. All isolates were identified as F. gigantica based on a partial sequence of the 28S rRNA (548 bp) gene. In addition, the complete mtDNA nad1 (903 bp) gene was employed to infer intraspecific microvariation among isolates. Six nad1 haplotypes were identified that clustered into two West African haplogroups when compared with previous records from Nigeria. These preliminary data suggest that fascioliasis in Ghana is (at least) mainly caused by F. gigantica, and that transmission may be principally autochthonous. However, the small number of isolates prevents firm conclusions, and this study is intended to stimulate molecular surveys on this neglected disease in a neglected region.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesVol. 14;-
dc.subjectFasciola giganticaen_US
dc.subjectFascioliasisen_US
dc.subjectFood-borne trematodesen_US
dc.subjectGhanaen_US
dc.subjectmtDNA nad1en_US
dc.subject28S rRNAen_US
dc.titleGENETIC CHARACTERISATION OF FASCIOLA GIGANTICA FROM GHANAen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences

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