Volume 5, Issue 3 (September 2018)                   J. Food Qual. Hazards Control 2018, 5(3): 89-93 | Back to browse issues page

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Sleman Ali H, Mageed S, Jahed Khaniki G, Shariatifar N, Yunesian M, Rezaeian M et al . Contamination of Cryptosporidium spp. Oocysts in Raw Vegetables Produced in Koya City, Iraq. J. Food Qual. Hazards Control. 2018; 5 (3) :89-93
URL: http://jfqhc.ssu.ac.ir/article-1-455-en.html
Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , ghjahed@sina.tums.ac.ir
Abstract:   (773 Views)
Background: Cryptosporidium spp. is one of the most important parasitic pathogen which causes acute gastroenteritis in human. This study aimed to determine and compare the contamination rates of Cryptosporidium oocysts in some common vegetables that are cultured and consumed in Koya City, Iraq.
Methods: Totally, 400 vegetable samples were collected randomly from vegetable farms in Koya city during spring and summer, 2016. The vegetables, including celery, parsley, leek, radish, and green onion were examined for the presence of Cryptosporidium spp. by Ziehl-Neelsen acid-fast staining method. Data were analyzed by SPSS statistical software (version 21).
Results: The prevalence rate of Cryptosporidium spp. oocysts in parsley, celery, leek, radish, and green onion were 6.25, 7.50, 6.25, 6.25, and 6.25%, respectively, showing no significant differences (p>0.05). Also, Cryptosporidium spp. oocysts were detected in 12 out of 200 (6%) samples from spring and 14 out of 200 (7%) samples from summer, without any significant difference (p>0.05).  
Conclusion: Our findings highlighted that if the proper washing as well as disinfecting actions are neglected before consumption of the vegetables, consumption of raw vegetables could be potentially hazardous, inducing Cryptosporidium infection in Iraqi people.

DOI: 10.29252/jfqhc.5.3.89
Full-Text [PDF 547 kb]   (215 Downloads)    
Type of Study: Original article | Subject: Special
Received: 17/10/01 | Accepted: 18/02/19 | Published: 18/09/24

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