THE RATE OF INTESTINAL PARASITIC INFECTION IN RAW VEGETABLES AT A RESTAURANT IN TRA VINH CITY, VIET NAM

Trang Thi Hong Nhung; Ly Khanh Linh; To Thi Tu Ni

doi:10.35382/tvujs.15.6.2025.129

Authors

Trang Thi Hong Nhung Tra Vinh University, Vietnam
Ly Khanh Linh Tra Vinh University, Vietnam
To Thi Tu Ni Tra Vinh University, Vietnam

DOI:

https://doi.org/10.35382/tvujs.15.6.2025.129

Keywords:

infection rate, parasite, raw vegetables, Tra Vinh City

Abstract

The objective of the study is to determine the rate of intestinal parasite infection in raw vegetables at restaurants in Tra Vinh
City. The research employed a descriptive crosssectional study on 96 selected vegetable samples. The results showed that the overall parasite infection rate was 55.2%, with specific infection rates for various vegetables as follows: mustard greens (68.4%), herbs (68.4%), chives (60.0%), laska leaves (47.4%), and lettuce (31.6%). Analysis reveals that Fasciola spp. eggs accounted for the highest proportion among the infectors (38.5%), followed by Ascaris lumbricoides (A. lumbricoides) eggs (19.8%), hookworm eggs (12.5%), roundworm larvae (11.5%), Trichuris trichiura (T. trichiura) eggs (2.1%), and Clonorchis sinensis (C. sinensis) eggs. This research contributes
to enhancing community knowledge of parasite contamination in raw vegetables, thereby aiding in infection prevention and health improvement. Additionally, the research established a database for larger-scale surveys in various localities.