Prevalence of intestinal parasites in leafy green vegetables consumed by inhabitants of Jeddah city, Saudi Arabia

Vegetables are a crucial component of every diet and a good source of vitamins and minerals. Many raw vegetables, such as salads, are consumed, and consuming raw vegetables contaminated with human and animal feces can lead to a variety of intestinal parasite diseases. The goal of this cross-sectional study was to investigate the incidence of contamination of green leafy vegetables with human intestinal parasites, as well as identify the most common parasite species and any seasonal variation in parasite abundance in green leafy vegetables found and sold for human consumption in various markets and stores in Jeddah. To the best of our knowledge, no research has been conducted on the prevalence of parasite-contaminated vegetables in Jeddah. From September 2020 to July 2021, 250 leafy vegetables (coriander, watercress, lettuce, parsley, leek, and green onion) were collected from various markets and stores in Jeddah. The vegetables were sorted, labelled, and evaluated in the laboratory after being completely washed with distilled water, examined for sediment, staining, and microscopically examined. Chromatographic immunoassay tests were also used to confirm parasite identification. Intestinal parasites were discovered in 35.2% of the vegetables (88/250). Coriander was the most contaminated (64.2%), while green onion was the least contaminated (21.9%). Blastocystis spp. was the most often discovered parasite (55.7%), followed by Strongyloides spp. larva (22.7%) and Entamoeba coli cysts (6.8%). Summer has the greatest percentage of parasites, followed by autumn, while winter has the fewest. There was no statistically significant relationship between the kind of vegetable, seasonal parasite prevalence in green vegetables, and parasite type.These findings highlight the importance of inspecting vegetables grown or imported from endemic countries for parasite contamination. In Jeddah, several fresh green vegetables were tainted with intestinal parasites. This demonstrates that those who consume raw vegetables regularly may be susceptible to parasitic illnesses. These findings highlight the need of monitoring vegetables grown or imported from parasitic-endemic areas. As a result, it is critical to establish strategies and control measures to limit the likelihood of parasites in food-borne diseases.