Publication: DETECTION OF PARASITES AND COLIFORM BACTERIA IN VEGETABLES FROM FRESH-FOOD MARKETS IN NAKHON NAYOK PROVINCE, THAILAND
1
0
Issued Date
2023-01-13
Resource Type
ISSN
01251562
eISSN
26975718
Scopus ID
2-s2.0-85147591981
Journal Title
Southeast Asian Journal of Tropical Medicine and Public Health
Volume
54
Issue
1
Start Page
16
End Page
29
Rights Holder(s)
SCOPUS
Bibliographic Citation
Southeast Asian Journal of Tropical Medicine and Public Health Vol.54 No.1 (2023) , 16-29
Suggested Citation
Krainara S., Buppan P., Thummajitsakul S., Kosuwin R. DETECTION OF PARASITES AND COLIFORM BACTERIA IN VEGETABLES FROM FRESH-FOOD MARKETS IN NAKHON NAYOK PROVINCE, THAILAND. Southeast Asian Journal of Tropical Medicine and Public Health Vol.54 No.1 (2023) , 16-29. 29. Retrieved from: https://hdl.handle.net/20.500.14740/20838
Author(s)
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
Food-borne infectious diseases from parasites and bacteria are maj or global public health problems. A common source of food-borne infectious pathogens is fresh vegetable. In this study, sedimentation technique and the Most Probable Number (MPN) method was used to identify parasites and quantify coliform bacteria and Escheri chia col i respecti vel y i n fresh vegetabl e (cel ery, cori ander, l eek, l ettuce, and peppermint) samples (n = 375) from a fresh food market each located in four districts (Ban Na, Mueang, Ongkharak, and Pak Phli) of Nakhon Nayok Province, Thailand. Overall prevalence of parasite contaminated vegetables was 36%, celery with the highest (60%) and lettuce the lowest (13%) value; Ascaris lumbricoides was most predominant parasite; and Ongkharak District had the highest prevalence (78%). Nine percent of samples were contaminated with <3 MPN/g coliform bacteria and 65% with >1,100 to ≤2,400 MPN/g (highest value of the technique); highest prevalence of coliform bacteria and E. coli were found in lettuce. Consumers should be made aware of the risk of contracting parasitic/bacterial infection from fresh vegetables if not properly prepared, and, at the same time, local health authorities should monitor fresh vegetables (and other food products) supply chain from farm to market to minimize risk of contracting food-borne diseases.