| dc.description.abstract | Fresh vegetables are an essential component of a healthy and nutritious diet as they provide high amounts of vitamins, such as vitamin C and A; minerals, specifically electrolytes; and phytochemicals, specific antioxidants that fight free radicals. However, if consumed raw without proper washing or disinfection, vegetables can serve as important agents of transmission for pathogens, especially enteric pathogens. Enteric pathogens associated with vegetable contamination include bacteria, helminths, and protozoan pathogens, which usually cause enteritis and diarrhea. Some common non-bacterial pathogens found in vegetables are hookworms (Ancylostoma duodenale), Strongyloides stercoralis, Trichuris trichiura, Ascaris lumbricoides, and Toxocara spp. Bacteria commonly associated with vegetable contamination include Salmonella species, Escherichia coli, Listeria, Staphylococcus aureus, Clostridium species, and Vibrio. Regarding the pollution of vegetables with coccidian oocysts, it is primarily attributed to the ongoing use of animal manure, which is frequently infected with juvenile oocysts, as a fertilizer in vegetable fields | en_US |
