Contamination of intestinal parasites in vegetables from Kuching

• Main Authors: Tahar, Ahmad Syatir, Bilung, Lesley Maurice, Goh, Constance Suk Kim, Nillian, Elexson, Lim, Yvonne Ai-Lian, Richard, Reena Leeba, Hashim, Hashimatul Fatma, Apun, Kasing
• Format: Article
• Published: Radiance Research Academy 2021
• Subjects: Q Science (General); R Medicine
• Online Access: http://eprints.um.edu.my/35573/

Background: Contaminated vegetables with intestinal parasites, particularly those eaten raw, represent a proportion of risks for humans acquiring foodborne parasitic diseases worldwide. Unfortunately, the risk is often neglected as limited studies have been reported about the parasitic occurrence from vegetables retailed in Malaysia. Objective: This study was conducted to determine the occurrence of intestinal parasites in fresh retailed vegetables in Kuching and Kota Samarahan, Sarawak. Methods: A total of 108 vegetables (comprising leafy and root-type vegetables) were purchased from three supermarkets and three wet markets in Kuching and Kota Samarahan. The samples were processed with 0.95 sodium chloride solution and underlaid with Sheather’s sucrose solution. Cryptosporidium and Giardia were detected using AquaGlo™ G/C antibody reagent and 4′,6-diamidino-2-phenylindole stain. Other parasites were detected using Lugol’s iodine stain. Results: A total of 24 out of 108 vegetables samples (22.2) were contaminated with nematode larvae (range: 0.01 – 0.71 larvae/g), Cryptosporidium oocysts (range: 0.01 – 0.03 oocysts/g), hookworm ova (range: 0.01 – 0.02 ova/g) and Giardia cyst (0.01 cysts/g). There were no significant differences (p > 0.05) for means of parasite concentrations in vegetables from supermarkets and wet markets, as well as parasite concentrations from leafy-type and root-type vegetables. Conclusion: The findings revealed relatively high numbers of intestinal parasites detected from fresh retailed vegetables, sig-nifying potential foodborne transmission of parasitic infections if the vegetables are not prepared hygienically or cooked well. Besides, a high proportion of such infection risk may be reduced if farmers also take part in proper sanitation practices during vegetable production and transportation. © IJCRR.