Food-Safety regarding intestinal parasites on edible fruits and vegetables
Keyword : Fruits, Vegetables, Parasites, Food-Safety, Health Education.
Author(s) : Agbalaka, P.I., *Obeta, M.U. And Daniel, K.R.
Abstract : Edible raw fruits and vegetables which include apple (Malus domestica), pineapple (Ananas comosus), oranges (Citrus sinensis), strawberry (Fragaria ananassa), watermelon (Citrullus lamatus), bananas (Musa acuminate), cabbage (Lycopersicon esculentum), lettuce (Lactuca sativa), spinach (Spinach oleraccea), potatoes (Solanum tuberosum), carrots (Daucus carota) cauliflower (Brassica oleracea), cucumber (Cucumis sativus), tomatoes (Solanum lycopersicum), eggplants (Solanum melongene), olive (Oleae uropaea) and pepper (Capsicum annuum) which are regarded as components of a healthy diet vary greatly in their contents of energy and nutrients. They help in protecting human body from a number of diseases by providing roughages, vitamins, minerals and dietary fiber. Phytochemicals in some fruits and vegetables function as antioxidants, phytoestrogens and anti-inflammatory agents. However, edible raw and un-hygienically prepared fruits and vegetables are risk factors for human parasitic infections like Giardiasis, Entamoebiasis, Toxoplasmosis, Cryptospordiosis, Cyclosporiasis, Isosporiosis, Hymenolepisiasis, Taeniasis, Fascioliasis, Toxocariasis, Ascariasis, Srongyloidiasis, Trichostrongyliasis, and Ancylostomiasis. Prevention of fruits and vegetables from causative agents of parasitic infections is most efficient in ensuring safety from food-borne illness. Fruits and vegetables producers, vendors, processors, and consumers should be aware of health risks associated with contaminated edible raw fruits and vegetables. Control measures include proper washing and cooking of edible raw fruits and vegetables, proper hand-washing before meals and after visiting toilets. Health education on fruits and vegetables safety should be taught in schools, community health centers and to vendors of fruits and vegetables.