Intestinal Parasite Infections among Food Vendors at Awkuzu, Nigeria

Abstract

Intestinal parasites have been known to cause severe symptoms of malnourishment and abdominal pains as well as impairment of physical and mental development especially in children. Poor hygiene among food vendors is a major risk factor for human infections with protozoan cysts, helminth eggs and larvae. This cross-sectional study on intestinal parasites among food vendors in Awkuzu, Oyi Local Government Area of Anambra State was carried out between April and June, 2021. Two hundred consenting males (32%) and females (68%) were studied under age-groups of ≤ 20, 21-30, 31-40, 41-50, and >50 years. Stool sample submitted by each participant was routinely examined in our mobile laboratory using Saline/iodine wet preparation and Formol-ether concentration techniques. Parasites were identified with standard keys. Data obtained were analyzed using the Chi-square test for homogeneity of infection among gender and age groups. Forty-eight (24.0%) of all stool samples were positive for intestinal parasite infections; with overall prevalence of 12.5, 6.0 and 5.5% for helminth, protozoa, and mixed helminth-protozoa infections, respectively. Overall frequency of infection with Ascaris lumbricoides was 42.7%, followed by Strongyloides stercoralis (24%) while Entamoeba histolytica, Taenia spp., Hookworm spp., and Giardia lamblia recorded 10.7, 9.3, 8.0 and 5.3% respectively. Overall gender prevalence revealed that a total of 27 (13.5 %) males were infected and 21 (10.5 %) females were infected, there was no significant difference (p<0.05) between infections in males and in females. Overall age prevalence revealed that more than one-third 18 (9.0 %) of the infections occurred in the ≤ 20 age group, and the least prevalence 2 (1.0%) occurred in the >50 age group. This study has demonstrated intestinal parasite infections among food vendors studied. Irregular deworming and poor hand hygiene among food vendors are potential risks for food-borne diseases transmission to unsuspecting food consumers. Health education and social behavioral change communication on the importance of regular deworming, improved hand hygiene and WASH practices, as well as provision of better waste management infrastructure should be put in place to prevent any outbreak of food-borne diseases in the area.