Evaluation of Vegetable Contamination with Medically Important Helminths and Protozoans in Calabar, Nigeria

Abstract

Aims: Vegetables are usually exposed to parasitic ova, larvae or oocyst during cultivation, irrigation, storage, transportation or while processing for consumption. Consumption of raw, unwashed and improperly cooked vegetables is considered a risk factor for transmission of intestinal parasites. This study assessed the parasitic contamination of vegetables and also determined factors associated with parasitic contamination of vegetables in selected markets in Calabar, Cross River State.
 Place and Duration of Study: Sample: Markets within Calabar, Cross River State, Nigeria between September and October, 2018.
 Methodology: A pre-tested semi-structured questionnaire was used for collecting data on factors associated with parasitic contamination of vegetables. 300 vegetable samples were purchased and processed from three different markets in Calabar for examination of parasitic contamination using direct wet mount and zinc sulphate floatation techniques.
 Results: 15.7% (47/300) of the vegetables sampled were positive for at least one parasite. The species and stages of parasites detected were larvae of Strongyloides, ova of Trichuris trichiura and Hookworm, and cysts of Entamoeba histolytica and Giardia lamblia. Larvae of Strongyloides (11.3%) were the most frequently detected followed by ova of T. trichiura (1.7%) and Hookworm (1.7%) (P = 0.000). Among the five vegetable types sampled, waterleaf (40%) had the highest level of parasitic contamination followed by pumpkin (21.7%). Washing vegetables before display and the means of display were significantly associated with parasitic contamination (P = 0.000).
 Conclusion: Prevention of contamination is important in reducing food-borne parasitic infections and can be achieved through improved personal hygiene practices of farmers, vendors and consumers, proper washing of vegetables and improved sanitary conditions especially around markets where these vegetables are sold.

Investigating the Occurrence of Soil-Transmitted Parasites Contaminating Soil, Vegetables, and Green Fodder in the East of Nile Delta, Egypt

“…These disparities might be related to variances in ambient and climatic circumstances, hygienic settings, laboratory procedures used, and the types of vegetables collected, all of which have a role in parasitic disease transmission. Over the past two decades, many research studies published in the developing [ 15 , 16 , 44 , 45 ] and developed [ 46 ] countries reported the presence of these parasites in various staffs of green vegetables at various points along the production chain, from the fields to the consumer's table suggesting that green vegetables might serve as important vehicles for parasites transmitted by food.…”

“…This extended living period is sufficient to risk individuals who handle or consume fresh produce products, particularly when survival time exceeds the development cycle, as is frequently the case with the investigated vegetables [ 53 ]. Because of the sticky nature due to mamillated eggshell surface, Ascaris egg, it is the most commonly identified parasite in vegetables throughout the production chain, not only during farming [ 15 ]. The second most prevalent parasite detected in our vegetable samples is the Trichuris species.…”

“…In the era of globalization, where diseases transmitted by food cross all geographical, political, and educational boundaries, food-borne parasites may be spread and find new ways of establishment in multiple niches, exposing more human and animal hosts to infection [ 14 ]. Following the broad findings of many literature publications identifying vegetables as key carriers of parasitic diseases transmission, the fresh produce business has begun to pay attention to vegetables as a source of parasitic illnesses [ 15 – 17 ] as they can get contaminated at any point along the food manufacturing chain from when they are on the ground till the consumers' tables. Polluted soil or water, for example, might contribute to contamination before harvest.…”

Acute Infectious Gastroenteritis: The Causative Agents, Omics-Based Detection of Antigens and Novel Biomarkers

“…Through laboratory investigations, it was found that infection with Entamoeba histolytica results in leukocytosis [ 80 , 81 , 84 , 85 ], elevation of CRP [ 74 , 78 , 79 , 80 , 84 , 85 ], elevation of ESR [ 81 ], elevation of serum alkaline phosphatase, and serum transaminase levels [ 81 , 86 ]. Eating unwashed or raw vegetables [ 86 , 87 , 88 , 89 ] and poor water hygiene [ 82 , 90 , 91 ] were identified to increase the risk of Entamoeba histolytica infection.…”