Parasitic contamination of fresh vegetables sold in open markets: a public health threat

Abstract

Vegetables eating raw are a leading source of transmission of infective forms of pathogenic internal parasites among human beings. This research was conducted from April to October, 2017 to assess the parasitic contamination of vegetables sold at main vegetable markets in districts Lower Dir and Peshawar, Pakistan. Eight hundred specimens of different vegetables were purchased and soaked in physiological saline solution, shaken with a mechanical shaker for 20 minutes and processed by sedimentation concentration method. Results revealed that only 19.7% (n=158/800) of the vegetables were found to be contaminated with single or multiple parasite species. Ascaris lumbricoides (the large round worm) 12.3% (n=99/800) was the most commonly detected pathogen and Taenia saginata (the beef tapeworm) 1.62% (n=13/800) was the least frequently detected one. Interestingly, significant p value (p>0.05 at 95%CI) between the number of examined and contaminated for all the variables studied including education status of the vendors, markets location, type of vegetables, means of display, washed before display, washing source of water and market type. The findings of this study evidenced that consumption of raw vegetables possesses great risk of getting parasitic infections in Lower Dir and Peshawar districts, Pakistan. Instructing the sellers and the public about parasitic disease transfer and their hygiene can reduce the infection rate of parasites of human origin.

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“…Consumption of a diet rich in vegetables may reduce the risk of stroke, help reduce blood cholesterol levels and lowers the risk of cardiovascular diseases, type 2 diabetes, and certain cancers of the mouth, stomach, colon and rectum [3]. Potassium in some vegetables may also reduce the risk of kidney stones, bonecalcium loss and maintain healthy blood pressure; while antioxidants in vegetables help protect the body from oxidant stress, diseases and cancers by boosting immunity.…”

“…The foliate in vegetables helps in the formation of red blood cells and reduces the risk of neural tube defects, spin Bifida and anencephaly during foetal development in pregnancy. Consumption of vegetables generally helps to maintain healthy life and body weight [3].…”