Parasitic Contamination of Fresh Vegetables Sold in Local Markets of Akure, Ondo State, Nigeria

Abstract

Background: Vegetables are important part of the human diet, but they can also serve as carriers of intestinal parasites, especially when grown, handled, or sold under poor sanitary conditions. This study evaluated parasitic contaminations on fresh vegetables across major local markets in Akure Ondo State, Nigeria. Methodology: Using standard parasitological techniques, samples of commonly consumed household vegetables were randomly collected across several major market locations in Akure, Ondo State Nigeria between July and September, 2025. Eighty vegetable samples comprising spinach (Amaranthus hybridus), waterleaf (Talinum triangulare), fluted pumpkin (Telfairia occidentalis), and jute mallow (Corchorus olitorius), were collected from different vendors and subjected to parasitological examination. Results: 66.25% of sampled vegetables were contaminated with at least one intestinal parasite specie. By intensity, 203 counts of eight (8) intestinal parasites were identified, where Strongyloides stercoralis (49.3%), hookworm larvae (22.7%) and Entamoeba coli (13.8%) were predominant. Waterleaf had the highest contamination rate (90%), followed by spinach (70%), jute mallow (60%), and fluted pumpkin (45%). Intestinal parasites contamination on vegetable samples was statistically significant (P=0.023, P<0.05). Mean parasite count per vegetable was significant (P=0.001, P<0.05), indicating potential public health risk on every vegetable not properly washed or cooked before consumption. Conclusion: This study highlights the high level of parasitic contamination of vegetables sold in local markets of Akure which could pose potential public health risk to consumers. This study calls for proper awareness and intensified health education programs for local farmers, retailers, market vendors and consumers about the importance of hygiene, good irrigation practices and improved farming etiquettes. According to the National Agency for food and Drug administration control (NAFDAC), food safety should be ensured from production to handling, storage and transport. Handling practices and regular monitoring of vegetables, pre and post-harvest stages are crucial and recommended to reduce the risk of transmission and food borne infection.