South Asian Journal of Parasitology

Gastrointestinal Parasite Contamination of Ready-to-Eat Vegetables Sold in Selected Markets in Ashanti Region, Ghana

Bright Darko Amoah *

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana.

Emmanuel Effah-Yeboah

Department of Integrated Sciences, Akenten Appiah Menka university, Ghana.

Christopher Mfum Owusu-Asenso

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana.

Evans Aduhene

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana.

Albert Mensah

Holy Child Catholic Hospital, Takoradi, Ghana.

Gabriel Bright Dzotefe

Department of Medical Laboratory Technology, Accra Technical University, Ghana and Department of Medical Laboratory Science, University for Development Studies, Ghana.

Bright Churchill Obeng

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana.

Christopher Yaw Dumevi

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana.

Grace Danquah Arhin

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana.

Clement Asante

Department of Medical Microbiology, University of Ghana Medical School, Accra, Ghana

Lydia Darko

Department of Public Health, Akenten Appiah Menka University, Ghana.

*Author to whom correspondence should be addressed.

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Abstract

Introduction: Intestinal parasite infections pose a significant public health concern in many developing countries, including Ghana. Inadequate sanitation and poor hygiene practices contribute to the transmission of these parasites, with contaminated food being a common route of infection. This research article investigates the prevalence of gastrointestinal parasite infections in ready-to-eat vegetables sold in selected markets in Ashanti region, Ghana.

Methods: A cross-sectional study was conducted, and vegetable samples were collected from various vendors in the markets. The samples were examined for the presence of intestinal parasites using standard laboratory techniques. The findings of this study shed light on the potential risks associated with consuming contaminated vegetables and highlight the importance of food safety measures in reducing the burden of intestinal parasite infections in the region.

Results: 22.7% (68/300) of the sampled vegetables were contaminated with intestinal parasites. The common intestinal parasites were Entamoeba histolytica (9.7%, 29/300), followed by both Ascaris lumbricoides and Giardia lamblia at 4.3% (13/300) and Ancylostoma duodenale at 3.0% (9/300). The prevalence of Enterobium vermicularis infections was 1.7% (5/300). However, Trichuris trichiura and Strongyloides stercoralis infections was 0.7% (2/300). The least common intestinal parasites were Isospora belli and Taenia sp.  (0.3%, 1/300). Entamoeba histolytica was the only parasite detected in all vegetable type while Ascaris lumbricoides was detected in all vegetable types except cucumber.

Conclusion: our study highlights the need for heightened awareness, improved food safety practices, and tailored interventions to address the risks associated with the consumption of fresh vegetables.

Keywords: Gastrointestinal parasite, vegetables, consumption, contamination

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