Parasitic Infections in Raw Vegetables of Kermanshah, Western Iran and Their Relation with Season and Washing Procedures

Background: Raw or minimally processed vegetables can be important vehicles offood-borne parasites. The main purpose of the present study was to investigate theparasitic infections in raw vegetables from Kermanshah, Western Iran and their relationwith season and washing procedures.Methods: From January to December 2013, raw vegetable samples were collected fromKermanshah, Western Iran. The samples were divided in three different groups, includingunwashed, traditionally washed, and standard washed groups. After preparation of thesamples, they were examined microscopically for the presence of parasites. UsingChi-square test, the analysis was carried out by SPSS software for windows (version16.0).Results: With regards to washing procedures of vegetable samples, intestinal parasiteswere found in 63.7, 49.1, and 36.9% of unwashed, traditionally washed, and standardwashed samples, respectively showing a statistically significant difference (p<0.05). Ameaningful difference (p<0.05) was observed in the contamination rate of samples duringvarious seasons as summer> spring> autumn> winter. However, no significant relationshipwas found between contamination rates and types of vegetables (p> 0.05).Conclusion: Raw vegetables sold in major markets in Kermanshah, Western Iran couldbe considered as potential vehicles for transmission of parasitic infections to consumers.Regular education must be applied about standard washing and disinfecting procedures ofthe raw eaten vegetables to reduce exposure of Iranian population to the vegetable-borneparasites.

کلیدواژه ها:

Vegetables ، Parasites ، Risk Factors ، Food Safety