Prevalence of parasitic contamination in vegetables distributed in Yazd city, center of Iran

Document Type : Original


1 Foods and Drugs Laboratory, Deputy of Food and Drug, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.

2 Department of Medical Parasitology, School of Paramedical Sciences, Shahid Sadoughi University of Medical science, Yazd, Iran.


Background and objective: Parasitic infections damage human health in different ways especially by gastrointestinal disorders. Several investigations have been done on determination of parasites in vegetables in the world. The aim of this study was to assess the rate of parasitic contamination in edible vegetables available in Yazd city (center of Iran) and suggestion of appropriate methods for prevention and control of the contamination.
Materials and methods: Four hundred samples of washed and unwashed vegetables were investigated by sedimentation and centrifugation method. The method was included to washing the vegetables by water and detergent and then rinsing several times. The sediments were centrifuged and finally stained with Lugol's iodine solution. Vegetables in the study were included to leek, parsley, coriander, dill, radishes, scallion, garden cress, basil, mint, and fenugreek.
Results and conclusion: Sixty fine out of 200 unwashed vegetables (32.5%) and three out of 200 washed vegetable (1.5%) were infected by parasites. The most contamination in the unwashed vegetables were related to terrestrial nematode, inhuman parasite eggs, and parasitic worm eggs, while their contamination dropped significantly in the washed vegetables. Among the all samples, leek and scallion were the most contaminated and radish had the least contamination. The highest level of contamination was observed in summer and the least level of contamination was observed in winter. In conclusion, parasitic contamination of the vegetables in Yazd was at moderate level. However, it is possible to prevent parasitic infection in humans by proper training of people in preparation and disinfection of vegetables.


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