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

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 ۲۰۲۳-۲۰۲۴. Methods: Following collection from food sales centers, the vegetables were transported to the laboratory. Samples were immersed in ۱.۵ L of a detergent solution containing ۰.۱% sodium dodecyl sulfate and ۰.۱% Tween ۱۰۰ for ۱۵ min under agitation. The samples were then centrifuged for ۱۵ min at ۱۵۰۰ revolutions per min (rpm), after which the vegetable material was removed. Subsequently, ۴% formaldehyde was added to the supernatant and centrifuged at ۱۵۰۰ revolutions per min (rpm) for ۱۰ min. The obtained sediment was tested with Lugol dye and without Lugol under a microscope. Data analysis was performed using SPSS version ۲۶. Results: The results indicated that lettuce was the most frequently sampled vegetable, comprising ۳۲% of the total, while white cabbage had the lowest (۹%). Furthermore, ۵۱% of the vegetables were free from contamination with intestinal parasites, and ۴۹% 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=۰.۳۸۲). 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. DOI: ۱۰.۱۸۵۰۲/jfqhc.۱۲.۴.۲۰۴۰۹

کلیدواژه ها:

Vegetables ، Intestinal Diseases ، Parasites ، Iran