Girma Abayeneh, Aemiro Aleka, Alamnie Getachew, Mulie Yitbarek
Department of Biology, College of Natural and Computational Sciences, Mekdela Amba University, Tulu Awuliya, Ethiopia.
Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, Tepi, Ethiopia.
Environ Health Insights. 2024 Dec 19;18:11786302241307882. doi: 10.1177/11786302241307882. eCollection 2024.
Vegetables and fruits are vital components of a healthy diet; however, consuming unclean, uncooked, or improperly prepared products can lead to parasitic infections. Contamination often occurs during both the pre-harvest and post-harvest phases. Thus, the aim of this study is to provide evidence-based scientific information about the level of parasitic contamination and risk factors in Ethiopian fruits and vegetables sold in local markets.
A random effects model was selected for analysis. Subgroup analyses and sensitivity analyses were performed to explore potential sources of heterogeneity using the test. Publication bias was evaluated using the funnel plot, Begg's, and Egger's tests.
A total of 3697 samples from 11 studies were included. The pooled prevalence of parasitic contamination was 43.99% (1642/3697) with (95% CI: 38.04-49.95). The highest prevalence was recorded from helminths (26.42%), followed by protozoan infections (17.57%). The most predominant parasites were spp. (6.40%), spp. (6.28%), spp. (5.98%), and Strongylida (4.59%). Contamination rate of fruits alone was 7.02%, while that of vegetables was 36.97%. Additionally, cabbage (8.14%), lettuce (6.46%), tomato (6.12%), carrot (5.71%), and green pepper (5.12%) were the most contaminated vegetables. Factors such as the vegetable produce (aOR = 2.26; 95% CI: 0.86-3.65) and not washed prior to display (aOR = 3.36; 95% CI: 2.00-4.73) were factors associated significantly with parasitic contamination of fruits and vegetables.
The current finding revealed a significant level of parasitic contamination in fruits and vegetables. As a result, food and drug regulatory bodies, the agricultural sector, and public health organizations need to educate vendors, farmers, and consumers about safe methods for growing, transporting, handling, and eating these products, while also ensuring the establishment of safe market environments.
The review was registered in the International Prospective Register of Systematic Reviews (PROSPERO) with the registration number "CRD42024585961."
蔬菜和水果是健康饮食的重要组成部分；然而，食用不干净、未煮熟或制备不当的产品可能会导致寄生虫感染。污染通常在收获前和收获后阶段都会发生。因此，本研究的目的是提供关于埃塞俄比亚当地市场销售的水果和蔬菜中寄生虫污染水平及风险因素的循证科学信息。
选择随机效应模型进行分析。使用 检验进行亚组分析和敏感性分析，以探索异质性的潜在来源。使用漏斗图、Begg 检验和 Egger 检验评估发表偏倚。
共纳入了 11 项研究中的 3697 个样本。寄生虫污染的合并患病率为 43.99%（1642/3697），95%置信区间为（38.04 - 49.95）。蠕虫感染的患病率最高（26.42%），其次是原生动物感染（17.57%）。最主要的寄生虫是 属（6.40%）、 属（6.28%）、 属（5.98%）和圆线虫目（4.59%）。仅水果的污染率为 7.02%，而蔬菜的污染率为 36.97%。此外，卷心菜（8.14%）、生菜（6.46%）、番茄（6.12%）、胡萝卜（5.71%）和青椒（5.12%）是污染最严重的蔬菜。诸如蔬菜产品（调整后比值比 = 2.26；95%置信区间：0.86 - 3.65）和展示前未清洗（调整后比值比 = 3.36；95%置信区间：2.00 - 4.73）等因素是与水果和蔬菜寄生虫污染显著相关的因素。
当前研究结果显示水果和蔬菜中存在显著水平的寄生虫污染。因此，食品药品监管机构、农业部门和公共卫生组织需要对摊贩、农民和消费者进行有关种植、运输、处理和食用这些产品的安全方法的教育，同时还要确保建立安全的市场环境。
该综述已在国际系统评价前瞻性注册库（PROSPERO）注册，注册号为“CRD42024585961”。
