PARASITIC CONTAMINATION OF VEGETABLES IN SELECTED LOCAL MARKETS IN ADEN GOVERNORATE, YEMEN

Fresh and raw vegetables may play a significant role in transmission of intestinal parasitic infections to humans. Therefore, this study was conducted to estimate the level of parasitic contamination in vegetables which are consumed raw in Aden governorate, Yemen. This is a descriptive analytic cross-sectional study in which six local markets were randomly selected. A total of 216 fresh vegetable samples including parsley (Petroselinum sativum), watercress (Nasturtium officinale), lettuce (Lactuca sativa), leek (Allium porrum), green onion (Allium cepa), and tomatoes (Solanum Lycopersicum) were purchased from the selected markets and analysed using direct and iodine wet mount smear preparation. Modified Ziehl–Neelsen staining and Zinc sulphate flotation method were also used. Smears were examined by under the light microscope. Out of 216 vegetable samples, 166 (76.9%) were contaminated with one or more parasites. Parsley was the most contaminated (97.2%), followed by watercress (94.4%), lettuce (88.9%), leek (80.6%), green onion (77.8%), whereas the least contamination rate was in tomato (22.2%). Statistically significant difference in parasitic contamination rate was found between different types of vegetables (P < 0.05). The most common parasite was Ascaris lumbricoides 75 (24.4%), followed by cyst of Entamoeba histolytica/dispar 64 (20.9%), and Entamoeba coli 52 (16.8%). Significant difference was reported in prevalence rate between different parasitic species (????< 0.05). Vegetable samples collected from Dar Saad market, show the highest contamination rate (94.4%) while vegetables collected from Al Mansura market showed the lowest contamination rate(50.0%). However, the parasitic contamination rates were not significantly different for samples collected from different markets. This study highlighted the importance of raw vegetables as the potential source of transmission for intestinal parasites to humans. Prevention methods such as proper washing or cooking of vegetables before consumption should be conveyed to consumers. In addition, comprehensive health education and hygienic practices, including washing hands after handling vegetables, should be provided to sellers and consumers.