Assessment of Parasitic Contaminations of Commonly Consumed Vegetables Sold in Two Markets in Jos South L.G.A, Plateau State

Abstract

Vegetables serves is a rich source of minerals and roughages that are essential for maintenance of good health and prevention of diseases but can as well serve as a source of parasitic pathogens to man. Intestinal parasites are known to cause significant morbidity and mortality worldwide particularly in underdeveloped countries such as Nigeria. The rate of consumption of raw and undercooked vegetable which can serve as a means of transmission of intestinal parasite to people is high especially in Jos. This study was to determine parasitic contamination of commonly consumed vegetables sold in two markets in Jos South LGA. A total of 260 samples of fresh vegetables; Tomato, Carrot, Lettuce, Cabbage and Spinach were purchased from vendors and examined for parasitic contamination using ordinary centrifugation method. Out of 260 samples examined, 215 (82.69%) were contaminated with at least one type of parasite. Strongyloides stercoralis, Entamoeba coli, Entamoeba histolytica, Ascaris lumbricoides, Hookworm, Giardia lamblia, Taenia species, Enterobius vermicularis, and Mite accounted for 72.02%, 13.10%, 6.15%, 3.97%, 3.77%, 0.40% and 0.20% respectively in this study. Lettuce, Spinach, Cabbage, Carrot and Tomatoes accounted for 28.13, 22.18%, 21.15%, 15.61%, and 12.94% respectively with overall parasitic prevalence of 82.69%. Strongyloides stercoralis is the most prevalent parasite seen while Taenia specie, Enterobius vermicularis, and Mite are the least parasites seen. Lettuce has the highest contamination rate of 137 (28.13%) followed by Spinach 108 (22.18%) while Tomatoes 63 (12.94%) had the least contamination. The findings of the study suggest that there is potential high risk of acquiring parasitic infection from consumption of raw and undercooked vegetables sold in Jos South LGA, Plateau State. There should be proper washing and cooking of these vegetables before consumption since they can serve as source of transmission of parasites to man when eaten raw or undercooked.