Étude des parasites microscopique intestinaux dans les crudités consommées Dans la ville d’Ain Témouchent

Abstract

Food can be contaminated with different parasitic forms, which can cause the spread of disease and epidemics. As a result, consumption of the raw food can be an important source of transmission of intestinal parasites and worm eggs. In this context, this work aimed to research and detects the different forms of parasites in vegetables used to prepare aperitif dishes in the city of Ain Témouchent. In fact, 6samples of 6 vegetables (lettuce, leeks, cabbage, radishes, peppers and tomatoes) were taken and examined for two cases (1) without washing and (2) after washing similar to that used in the household. A whole vegetable (and 100g of consumable part of lettuce) was deposited in 100mL of sterile distilled water. After 15 min of sedimentation, the washing water was centrifuged and then examined under an optical microscope in the fresh state and after staining lugl. The results indicate that 90% of the samples examined were contaminated with intestinal parasites with a much higher prevalence in lettuce while a small number of contaminated samples were detected in chilli. the results of experiments without the use of vinegar showed a high contamination rate, Cyclospora spp was the most dominant (88%), while Balantidium coli was recorded as the least contaminating parasite for vegetables (16%). On the other hand, the experiences after the use of vinegar show that the contamination rate is almost completely non-existent.