Investigation of Intestinal Parasites of Ready-to-Eat Fresh Raw Vegetables from Delis in the City of Yazd, Iran

M.R. Yavari; E. Khalili Sadrabad; M. Vakili; K. Barzegar; A.  Fattahi Bafghi

doi:10.18502/jfqhc.12.4.20409

M.R. Yavari Department of Maaref, School of Medicine, Yazd Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
E. Khalili Sadrabad Department of Health and Food Safety, School of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
M. Vakili Department of Community and Preventive Medicine, Health Monitoring Research Center, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
K. Barzegar PhD in TEFL and Faculty Member, Foreign Languages Department, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
A. Fattahi Bafghi Department of Parasitology and Mycology, Infectious Diseases Research Center, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.

DOI: https://doi.org/10.18502/jfqhc.12.4.20409

Keywords: Vegetables, Intestinal Diseases, Parasites, Iran

Abstract

Background: One of the common dietary practices in Iran is the consumption of raw vegetables, providing a significant range of vitamins and essential substances for the body. However, many human intestinal parasites are transmitted through water, soil, and vegetables including Cryptosporidium species. This study investigated the intestinal parasites of ready-to-eat fresh raw vegetables collected from Delis in Yazd, Iran, during 2023-2024.

Methods: Following collection from food sales centers, the vegetables were transported to the laboratory. Samples were immersed in 1.5 L of a detergent solution containing 0.1% sodium dodecyl sulfate and 0.1% Tween 100 for 15 min under agitation. The samples were then centrifuged for 15 min at 1500 revolutions per min (rpm), after which the vegetable material was removed. Subsequently, 4% formaldehyde was added to the supernatant and centrifuged at 1500 revolutions per min (rpm) for 10 min. The obtained sediment was tested with Lugol dye and without Lugol under a microscope. Data analysis was performed using SPSS version 26.

Results: The results indicated that lettuce was the most frequently sampled vegetable, comprising 32% of the total, while white cabbage had the lowest (9%). Furthermore, 51% of the vegetables were free from contamination with intestinal parasites, and 49% were contaminated. Based on Pearson's chi-square test, the average level of intestinal parasite infection was not significantly different among the vegetable types (p=0.382).

Conclusion: Given the year-round consumption of vegetables, it is essential to implement strict hygienic controls and provide necessary public training on proper methods for consumption, cultivation, and harvesting.