Contamination and reducing of parasite in fresh vegetables by washing

Abstract

       It is generally known that vegetables are nutritious and health foods, in particular, for the people who want to diet. Moreover, the people by global approach are encouraged to consume more of these produces. However, World Health Organization indicated that vegetable consumed raw may serve as vehicles for transmission of infectious parasites. Therefore, in 2556-2557 B.E., Department of Medical Sciences undertook the risk of parasitic contamination in 10 kinds and 10 samples each of fresh vegetable consumed raw which were coriander, centella asiatica urban, leek, parsley, celery, peppermint, lettuce, garlic-like vegetable, white lettuce and kale. The experiment included 3 wash-methods, soaking in water; saline solution (15 grams NaCl in 4 liters of water); vinegar solution (15 milliliters of vinegar in 4 liters of water) for 10 minutes which were compared to unwashed vegetable. The results shown that 100 fresh vegetables were parasitic contamination 91 samples. The contamination could be sorted as free-living nematodes 72 samples, mites/eggs 80 samples, Ascaris spp. eggs 33 samples, larva of Trichostrongylus spp. 1 sample, hook worm eggs 4 samples, Taenia spp. eggs 2 samples, and Enterobius vermiculaaris eggs 2 samples. The three wash-methods soaking in water, vinegar solution and saline solution could reduce the parasite numbers 3-14, 6-14 and 3-13 times when compared to unwashed vegetable respectively. Risk management to this matter would be The Good Agricultural Practices at growing areas and washing vegetable thoroughly before consuming which would leave too few parasites to cause illness.