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Toxoplasma gondii oocysts are responsible for food- and water-borne infections in humans worldwide. They are resistant to common chemical disinfectants, including chlorinated products, presumably due to the structure and molecular nature of the oocyst wall but also the sporocyst wall. In this study, we used fluorescence microscopy and transmission electron microscopy to characterise the structure of both the oocyst and sporocyst walls, exposed to household bleach. Bleach removed the outer layer of the oocyst wall and the outer layer of the wall of sporocysts exposed due to rupture of the oocyst wall. The loss of the outer sporocyst wall layer was associated with a decrease in its autofluorescence, which can be linked to the degradation of dityrosine cross-link proteins, and loss of Maclura pomifera lectin-reactive glycoproteins. This study suggests that the inner layers of the oocyst and sporocyst walls are the main structures responsible for the resistance of the parasite to household bleach.

Giardia duodenalis, Cryptosporidium spp. and Toxoplasma gondii are protozoan parasites that have been highlighted as emerging foodborne pathogens by the Food and Agriculture Organization of the United Nations and the World Health Organization. According to the European Food Safety Authority, 4786 foodborne and waterborne outbreaks were reported in Europe in 2016, of which 0.4% were attributed to parasites including Cryptosporidium, Giardia and Trichinella. Until 2016, no standardized methods were available to detect Giardia, Cryptosporidium and Toxoplasma (oo)cysts in food. Therefore, no regulation exists regarding these biohazards. Nevertheless, considering their low infective dose, ingestion of foodstuffs contaminated by low quantities of these three parasites can lead to human infection. To evaluate the risk of protozoan parasites in food, efforts must be made towards exposure assessment to estimate the contamination along the food chain, from raw products to consumers. This requires determining: (i) the occurrence of infective protozoan (oo)cysts in foods, and (ii) the efficacy of control measures to eliminate this contamination. In order to conduct such assessments, methods for identification of viable (i.e. live) and infective parasites are required. This review describes the methods currently available to evaluate infectivity and viability of G. duodenalis cysts, Cryptosporidium spp. and T. gondii oocysts, and their potential for application in exposure assessment to determine the presence of the infective protozoa and/or to characterize the efficacy of control measures. Advantages and limits of each method are highlighted and an analytical strategy is proposed to assess exposure to these protozoa.