Abstract
To assess contamination by enteroparasites in raw vegetables consumed in the city of São Mateus, Espírito Santo, Brazil. Samples of lettuce (Lactuca sativa) and parsley (Petrosolium sativum) were collected from six popular establishments, such as supermarkets and street markets. The obtained material was analyzed, after washing, by the spontaneous sedimentation method in the Clinical Analysis Laboratory of the Federal University of Espírito Santo, São Mateus Campus. From a total of 120 analyzed samples, 71 (59 %) had one or more parasitic contaminants. Lettuce samples had a contamination rate of 78.3 %, and parsley samples of 40 %. The results show that the vegetables consumed in the city had protozoa, helminths and arthropods, which points to the need for implementing hygienic-sanitary measures in production, handling and transportation of these vegetables.
Highlights
ResultsFrom a total of 120 analyzed samples, 71 (59 %) had one or more parasitic contaminants
In order to attempt to identify possible means of transmission and frequency of enteroparasites in vegetables consumed by the population of the municipality of São Mateus, a central city of the northern region of the state, 120 samples were analyzed (60 lettuce “heads” and 60 parsley “bunches”), which yielded 78.3 % and 43.3 % positive results, respectively
These results are similar to those found in studies conducted in supermarkets and street markets of Recife, where the index of positive samples reflects the importance of the transmission of parasitosis to people through food [5]
Summary
From a total of 120 analyzed samples, 71 (59 %) had one or more parasitic contaminants. Controlling the presence of enteroparasites in vegetables is, of great interest to public health, since it provides data for health surveillance on the hygienic condition of these products and allows the retrospective control of the conditions in which they are produced [14]. With this in mind, lettuce (Lactuca sativa), which is grown in all regions of the country and is very accessible to all economic classes [15], and parsley (Petrosolium sativum), a condiment used to flavor various dishes, stand out as some of the most common products of the Brazilian cuisine [16]. Data provided to the Municipal Sanitary Surveillance on the hygienic-sanitary conditions of these products will contribute to improve the quality of the vegetables consumed by the population
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