Key Features:
No of Pages: 53
No of Chapters: 6
Abstract:
Vegetables are important in the diets of both human being and their livestock. Vegetables improve appetite and supply consumers with fibre, protein, flavour, essential oils and flavonoids (Klansmewyer et al., 2004). The problem of food poisoning especially vegetables is not limited to personal hygiene while cooking but is also widely dependent on source and handling before it gets to the consumer. Common vegetables brought for sale in markets within Bauchi metropolis, Bauchi State for consumption were screened for gastrointestinal parasites In Federal College of Veterinary and Medical Laboratory Technology (FCVMLT) Vom, plateau state.
Two hundred and twenty (220) samples of spinach (40), cabbage (40), lettuce (20), eggplant (20), carrot (40), cucumber (20) and tomato (40) were obtained from four different markets of the metropolis and screened using centrifugation method. Cyst, ova and larvae of gastrointestinal parasites were recovered. 35 (15.9%) of the samples were positive for different species of parasites. 38 parasites were recovered; 1 Emeria sp (2.63%), 4 Ascaris sp (10.53%), 4 Schistosoma sp (10.53%), 3 Toxocara sp (7.89%), 10 Strongyloides stercoralis (26.32%), 5 Entamoeba sp (13.16%), 1 Capillaria hepatica (2.63%), 1 Fasciolopsis buski (2.63%), 1 Raillietine cesticilus (2.63%), 1 Opisthorcis tenuicollis (2.63%), 4 Hookworm (10.53%), 1 Metagonimus yokogowai (2.63%), 1 Tetrameres americana (2.63%) and 1 Balantidium coli (2.63%). Presently, Nigeria has no standard protocol for the removal of microorganisms or parasites except for the traditional rising with water. There is therefore a need for safety practices in planting, harvesting, storage and vendors’ proper handling of vegetables.
Table of Content:
Title page…………………………..…………………………………………………….. i Declaration…………………………………………………………………………………ii Certification………………………………………………………………………………..iii Dedication………………………………………………………………………………….iv Acknowledgement………………………………………………………………………….v Abstract……………………………………………………………………………………..vi Table of content……………………………………………………………………………..vii List of tables and figures………………………………………………………………...…..ix
CHAPTER ONE 1
INTRODUCTION 1
1.1 BACKGROUND OF STUDY 1
1.2 PROBLEM STATEMENT 2
1.3 AIMS AND OBJECTIVES 3
CHAPTER TWO 2 LITERATURE REVIEW 4
2.1 DEFINITION AND CONCEPT OF VEGETABLES 4
2.2 CLASSIFICATION OF VEGETABLES 4
2.3 IMPORTANCE OF VEGETABLE 5
2.4 SOURCES OF CONTAMINATION OF VEGETABLES 6
2.5 SOURCES OF PATHOGENIC MICROORGANISMS ON VEGETABLES 6
2.5.1 Pre-harvest Soil 6
2.5.2 Irrigation Water 7
2.5.3 Organic Fertilizers 7
2.5.4 Harvest 9
2.5.5 Post Harvest Sources 9
2.5.6 Washing and Decontamination 10
2.5.7 Use of Untreated and Partially Treated Wastewater for Irrigation 11
2.6 PATHOGENS AND PARASITES IN WASTEWATER 13
2.6.1 Bacterial Pathogens 13
2.6.2 Protozoan Parasites 14
2.6.3 Helminth Parasites 14
2.7 HEALTH RISK 16
CHAPTER THREE 3
MATERIALS AND METHODS 19
3.1 STUDY AREA 19
3.2 VEGETABLES SCREENED 20
3.3 SAMPLE COLLECTION 20
3.4 SCREENING PROCEDURE 21
3.5 STATISTICAL ANALYSIS 21
CHAPTER FOUR 4 RESULT 22
CHAPTER FIVE 5 DISCUSSION 33
CHAPTER SIX 6
CONCLUSION AND RECOMMENDATION 38
6.1 CONCLUSION 38
6.2 RECOMMENDATIONS 38
REFERENCES. 40
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