Physicochemical, Bacteriological and Parasitological Quality of Water Used to Wash Vegetables in Dschang, West Cameroon: Health Risk Assessment

The quality of water used for the cleaning fresh vegetables sold in Cameroonian cities is of little concern. The objective of this study was to determine the health risk associated with the water use for washing fruits and vegetables in the city of Dschang, in order to help develop strategies for the control waterborne diseases in Cameroon in general and in Dschang in particular. After a survey of 75 vegetable vendors in the Dschang market, 40 samples of washing water, 20 per season, were collected randomly throughout the main market in the city of Dschang. Physicochemical, bacteriological and parasitological analyses were carried out according to standard methods. Regardless of the season, bacteria indicative of faecal contamination were detected in the water used for washing fresh vegetables, with levels ranging from 0 to 8×104 CFU/100ml for Escherichia. coli, from 1.8×104 to 1.8×108 CFU/100ml for faecal coliforms, from 3×104 to 7.2×108 CFU/100ml for Salmonella spp., from 30 to 1.3×107 CFU/100ml for Shigella spp. and 20 to 7.5×105 CFU/100ml for faecal streptococci. Ascaris spp. eggs, Entamoeba spp. cysts and nematode larvae were detected in vegetable washing water, with a prevalence of 40%. Consumers of fresh vegetables washing by these waters, if raw and poorly washed, are at risk of bloody diarrhoea, gastroenteritis, typhoid and paratyphoid fever or inflammation of the colon tissue and severe necrosis. The authorities should introduce food hygiene in the markets as part of the strategies to combat waterborne diseases in this city. This solution is also valid for other cities in Cameroun.