Parasitic Contamination in Five Leafy Vegetables Collected from Open Marketplaces in Giza, Egypt
Journal Title: Journal of Food Quality and Hazards Control - Year 2023, Vol 10, Issue 1
Abstract
Background: Leafy vegetables could be contaminated with parasitic infective stages, making them possible sources of human parasitic infections. This study aimed to assess parasites contamination level among five different leafy vegetables collected from open marketplaces in Giza, Egypt. Methods: Hundred vegetable samples were collected from dill, parsley, coriander, rocca, and mint (20 of each). Samples were processed using sedimentation and concentration methods and the sediments were examined as wet smears either unstained or stained with Lugol's iodine. Also, modified trichrome and Ziehl-Neelsen stains were used to detect Microsporidia spores and coccidian oocysts. Statistical software SPSS version 20 was used for data analysis. Results: A total of 86% of the examined samples were found contaminated with parasite's eggs, cysts, oocysts, and larvae. Coriander was the most contaminated vegetable with contamination rate of 95% while dill was the least contaminated (80%). Also, protozoan parasites contamination rate (77.1%) was higher than helminths parasites contamination rate (22.9%). Entamoeba histolytica/dispar was the most prevalent parasite (40.6%) followed by Blastocystis hominis (39.5%), Ascaris lumbricoides (18.6%), Cyclospora spp. (15.11%), Giardia lamblia (11.6%), E. coli (9.3%); while Cryptosporidium spp., Iodamoeba bütschlii, Trichuris trichiura, Enterobius vermicularis, Fasciola, and hookworms’ eggs were the least prevalent parasites (1.1%). Conclusion: Leafy vegetables in Giza, Egypt had an extremely high parasite contamination rate. So, consuming such vegetables without proper washing facilitates transmission of parasitic infections which could pose a major health risk to Egyptians. DOI: 10.18502/jfqhc.10.1.11984
Authors and Affiliations
N. M. El-Sayed,S. S. Gawdat,H. S. El-Kholy,A. Elmosalamy,
Keywords
Related Articles
- EP ID EP714097
- DOI -
- Views 56
- Downloads 1
Application of Nanomaterials in Food Packaging: A Review Study
Nanotechnology is one of the unused innovations which has opened its way to different businesses, and is broadly utilized in several areas. One of these industries which play a crucial role in wellbeing of the community...
Effect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese
Background: Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufactu...
Risk Estimation of Hepatocellular Carcinoma due to Exposure to Af-latoxins in Maize from Yogyakarta, Indonesia
Background: Besides their mutagenic, carcinogenic, and teratogenic effects, Aflatoxins (AFs) also act as the main contributor to hepatocellular carcinoma (HCC) which is known as the most common primary liver cancer world...
Announcement of a Session on “Microbial and Food Biotechnology” Held in Iran during “4th International Biotechnology Congress”
This article has no abstract.
Microbial Evaluation of Turkish Herbal Teas Before and After Infusion
Background: Herbal teas are produced and sold in packaged or unpackaged forms all over the world. The aim of this study was microbial evaluation of Turkish herbal teas before and after infusion in boiled water. Methods:...