Análise parasitológica de alfaces comercializadas em feiras da cidade de São Luís-MA

Abstract

This study aimed to analyze the parasitological profile of lettuces sold at markets in the city of São Luís, Maranhão. A total of 44 lettuce samples from different stalls of the selected markets were collected and analyzed in a laboratory to detect the presence of parasites. The analysis of the samples was carried out at the Human Parasitology Laboratory (LPH) of the State University of Maranhão. The lettuces were then de-leaved and washed with a solution of 10 mL of Triton X-100 detergent in 250 mL of water. Subsequently, the water resulting from the wash was filtered and centrifuged at 3,500 rpm for 5 minutes, and the sediment was removed using a Pasteur pipette, placed in Falcon tubes, and stored under refrigeration at 23°C until the time of analysis. The results showed that 70,4% of the samples were contaminated with some form of parasites. Of these, 56% were detected with the occurrence of helminths, 6.8% with protozoa, 65.9% with other organisms such as insects and mites. Meanwhile, 11.3% had structures of eggs from unidentified organisms. Among the observed helminths, the highlighted parasites were Ancylostoma spp., Hymenolepis spp., Enterobius vermicularis, Strongyloides spp., Toxocara canis, Taenia spp., and Habronema spp. As for protozoa, Eimeria spp. was noted. Other organisms were also detected, such as mites, insects, and algae. Thus, Ancylostoma spp. and Hymenolepis spp. were the most frequently found helminths. According to the results, to minimize these risks, it is essential to implement effective hygiene and sanitation practices at markets and in food production and handling areas. This includes properly washing vegetables, using clean equipment and utensils, and correct handling of food. Furthermore, it is important for consumers to also take steps to ensure food safety, such as washing vegetables before consuming them. In this way, the results of this study highlight the importance of implementing effective hygiene and sanitary practices to ensure the food safety of consumers and minimize the risks associated with the consumption of contaminated vegetables