PJB-2018-92
FRESH VEGETABLE AS a SOURCE OF PARASITIC CONTAMINATION: A PUBLIC HEALTH THREAT
Wali Khan
Abstract
Parasitic contamination of vegetables is not only limited to the personal hygiene during preparation but it is also dependent on the source and type of vegetables. This study was aimed to assess the prevalence and associated factors of parasitic contamination of vegetables collected from the main vegetable market in district Malakand. A cross-sectional study was conducted from April 1st to October 30th 2017. A total of 608 samples of different types of vegetables were soaked in physiological saline, followed by vigorous shaking with the aid of a mechanical shaker for 20 minutes and then examined using the sedimentation concentration technique. The overall contamination rate was 23.0%. Percentage of each infected vegetable as: 13.1% mustard ,21% coriander, 10.5% spinach, 13.1% tomato, 10.5% chilli, 10.5% cucumber, 10.5% lady finger,13.1% bitter gourd, 18.4% patola, 15.7% round, bottle gourd, 15.7% brinjal, 13.1% potato, 10.5% ginger, 15.7%garlic, 15.7% onion, 13.1% carrot. Of the total examined vegetables 7.89 %(n=48/608) were contaminated with single species of parasites. Multiple parasitic contamination was reported in 5.92% (n=36/608) including 3.78 %(n=23/608) two, 1.64%(n=10/608) and 0.16%(n=4/608) four species of parasites. Ascaris lumbricoides was 8.88%, the most frequently detected parasite, followed by hookworm 5.42%, Taenia spp., 3.28%, H.nana 2.13%, E.histolytica 1.48%, T.trichura 1.15% and E.vermicularis 0.49%. This study assessed that there was no significant (P<0.05) difference between the education level of vendors and the parasitic contamination rate of the vegetables. Compared to type of vegetable collected coriander was highly infected 21%. Regarding the factor means of display of the vegetables (P=0.1137), wash before display 0.0444.The findings of this study provide evidence that there is a potentially high risk of acquiring parasitic infections from the consumption of raw vegetables in district Malakand, Pakistan. The authors believe that an effort should be made by the relevant bodies to reduce the rate of contamination of vegetables with parasites of public health importance by educating the vendors and the community.
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