Fresh Leafy Vegetables and Parasitic Contamination: Practical Solutions Publisher Pubmed



Eskandari S^{1, 2} ; Rashidimehr A³ ; Mohammadinasrabadi F⁴ ; Mortazavi Moghadam FA⁴ ; Esfarjani F⁴ Show Affiliations
Source: Foodborne Pathogens and Disease Published:2025

Abstract

This study aimed at investigating the parasitic contamination of fresh leafy vegetables in Tehran, Iran, during 2020-2021. A cross-sectional study was conducted and 180 fresh leafy vegetables (including leek, watercress, mint, spring onion, radish, basil, parsley, lettuce, and spinach) were collected randomly in the five regions of Tehran, Iran. Each 200-g sample was soaked with tap water containing detergent, and the obtained sediment was centrifuged and examined for parasitic stages using a light microscope. The overall rate of parasitic contamination was 19.4%, with Trichostrongylus and Toxocara eggs being the most prevalent parasites (3.9%) and the highest rate of parasitic contamination was observed in spinach (40%), whereas no contamination was found in spring onions. Except for radish, other vegetable samples had multiple parasitic infections. Due to the contamination of vegetables, it is necessary to have a suitable method to reduce the parasites. Consequently, policymakers should safeguard public health by consistently monitoring contaminants in food and prioritizing education and research on methods to mitigate their presence in the food chain. Copyright 2025, Mary Ann Liebert, Inc., publishers.