Volume 12, Issue 4 (December 2025)
J. Food Qual. Hazards Control 2025, 12(4): 310-316 |
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Ethics code: IR.SSU.REC.1402.333
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Yavari M, Khalili Sadrabad E, Vakili M, Barzegar K, Fattahi Bafghi A. Investigation of Intestinal Parasites of Ready-to-Eat Fresh Raw Vegetables from Delis in the City of Yazd, Iran. J. Food Qual. Hazards Control 2025; 12 (4) :310-316
URL: http://jfqhc.ssu.ac.ir/article-1-1238-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1238-en.html
Department of Parasitology and Mycology, Infectious Diseases Research Center, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , a.fattahi@ssu.ac.ir
Abstract: (41 Views)
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.
DOI: 10.18502/jfqhc.12.4.20409
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.
DOI: 10.18502/jfqhc.12.4.20409
Type of Study: Original article |
Subject:
Special
Received: 24/06/19 | Accepted: 25/12/30 | Published: 25/12/30
Received: 24/06/19 | Accepted: 25/12/30 | Published: 25/12/30
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