Determination of helminth EGGS on raw vegetables used for salads in aydin region

In this study, the prevalence of helminth eggs on raw consumed vegetables was determined; It is aimed to see the status of important zoonotic helminth infections caused from raw vegetables in Aydın province. The study was conducted between November 2015 and June 2016, and according to the seasons Total 121 samples from the raw consumed vegetables were collected from sellers in public bazaar of Aydın Center region which grow on the field (not preferred from greenhouse) lettuce(n=18), parsley(n=10), green onion(n=10), cucumber(n=10), carrot(n=10), cress(n=3), mint(n=10), rocket(n=10), dill(n=10), Red cabbage(n=10), tomato(n=10) and green pepper (n=10) have created materials of research. Samples which brought to the labrotory once a week are weighed on a precision scale being 200 grams portions and prepared for washing in detergent solution. The detergent which used for washing vegetables in the study was obtained from mixing 1,5-1 ratio of SDS (1 %) and Tween 80 (0,1 %) solutions. Samples which weighed that 200 grams per portions were placed in detergent solution in 2 liter measuring cups and washed in sonicator (Elmasonic S Ultrasonic CleaningUnits). After 24 hours sedimentation 50 ml portions were centrifuged 2 times with tap water at 1500 g for 10 minutes. After removed the tap water on the sediment, this time the saturated saline solution is added to tubes to use flotation technique. At the end of 20 minutes, the preparations were observated with light microscope (Olympus BX51-Olympus DP70) at 10x and 40x magnification.22 (18,18 %) of total 121 samples was detected helminth eggs. According to the diagnostic results Strongylid type eggs in 17 (14,04 %) samples, Ascaridoid type eggs in 3 (2,47 %) samples, Strongyloides spp. eggs in 1 (0,82 %) sample and Toxocara spp. eggs in 1 (0,82 %) sample was detected. With this study, it was pointed out that the potential of carrying diseases from salads which are consumed raw. These products show the magnitude of the danger that the contamination is consumed at all stages from the field to the table without being exposed to heat. Undoubtedly, the reduction of this danger will be ensured by the increase of awareness in institutional and individual terms.