This study aimed to investigate the effect of acetic acid 5% and potassium permanganate 24mg/L on the infective stages of intestinal parasites contaminated raw vegetables in Benha city; Giardia lamblia (G. lamblia), Entamoeba spp. cysts, Enterobius vermicularis (E.vermicularis), Hymenolepis nana (H. nana) and Hymenolepis diminuta (H. diminuta) eggs; beside its effect on raw green vegetables. Parasites, isolated from raw vegetables, were exposed to both acetic acid 5% and potassium permanganate 24mg/L for 20 and 30 minutes. Disinfection effects of the two disinfectants were evaluated by viability assay, using trypan blue stain, and morphological changes as indicated by light and Scaning Electron Microscopes (SEM). Raw vegetables were dipped in disinfectants for 20 and 30 minutes. Results revealed statistically significant reductions in viability of all examined parasites when exposed to acetic acid 5% for 20&30 min., except E. vermicularis ova eggs as it showed insignificant reduction. Regarding the effect of potassium permanganate 24mg/L, there were statistically significant reductions in the viability of all parasites at 20&30 min. except G. lamblia had insignificant reduction at 20 min. this indicating susceptibility of some parasites to both disinfectants. Exposure of raw green vegetables (parsley, lettuce, leek, green onion and watercress) to both types of disinfectants for 20 and 30 minutes show normal taste, smell, and consistency with no color changes except slightly vinegar smell in case of acetic acid. In conclusion, acetic acid 5% and potassium permanganate 24% can reduce viability of infective stages of some intestinal parasites and can be used in washing vegetables to control vegetable transmitted parasites. |
