Microscopic parasites contaminating a salad, symbolizing hidden food safety risks.

Is Your Food Safe? Uncovering Parasites in Food Handling

Mira Elwood in Health & Wellness December 2025 • 4 min read.

"A 2016 study in Saqqez reveals the prevalence of intestinal parasites among food handlers, highlighting the need for better hygiene practices."

In today's world, ensuring the safety of our food is more critical than ever. We often trust that the meals we eat, whether prepared at home or in a restaurant, are free from harmful contaminants. However, a 2016 study conducted in Saqqez, Iran, sheds light on a concerning issue: the prevalence of intestinal parasites among food handlers.

Intestinal parasites are a significant global health challenge, particularly in developing countries. These microscopic organisms can cause a range of health problems, from mild discomfort to severe malnutrition and anemia, especially in vulnerable populations like children and the elderly. The transmission of these parasites often occurs through contaminated food and water, highlighting the importance of strict hygiene practices in food preparation and handling.

This article dives into the findings of the Saqqez study, exploring the types of parasites found, the factors contributing to their spread, and practical steps we can all take to protect ourselves. Understanding these risks is the first step towards ensuring that the food we consume is safe and supports our health, rather than jeopardizing it.

What the Saqqez Study Revealed About Intestinal Parasites

Microscopic parasites contaminating a salad, symbolizing hidden food safety risks.

The 2016 study in Saqqez aimed to determine the prevalence of parasitic infections among food handlers in the region. Researchers collected stool samples from 1,530 food handlers and examined them for intestinal parasites using both direct and sedimentation techniques. The results indicated that 6.01% of the participants were infected with at least one type of intestinal parasite.

Among those infected, Giardia lamblia was the most common culprit, accounting for 4.1% of the infections. Other parasites identified included Endolimax nana, Iodamoeba butschlii, and Hymenolepis nana, though these were less prevalent. Interestingly, the study found no significant correlation between intestinal parasitic infections and factors like age, gender, education level, gastrointestinal symptoms, or type of profession.

Giardia lamblia: The most prevalent parasite found, causing giardiasis, which leads to diarrhea, abdominal cramps, and dehydration.
Endolimax nana and Iodamoeba butschlii: Less common, but still present, these parasites can contribute to digestive discomfort.
Hymenolepis nana: The only helminth (worm) found, though rare, it highlights the potential for more complex parasitic infections.

The study underscores that even in a specific region, the risk of parasitic contamination is real. While the infection rate in Saqqez was relatively low, the presence of these parasites highlights the need for consistent and rigorous hygiene practices to protect public health. This is especially important for those working in the food industry, where lapses in hygiene can have widespread consequences.

Protecting Yourself: Practical Steps for Food Safety

While the Saqqez study provides valuable insights into the prevalence of intestinal parasites, the good news is that there are many steps you can take to protect yourself and your family. These measures range from practicing proper hygiene to being more mindful of where and how your food is prepared. By taking these precautions, you can significantly reduce your risk of exposure to harmful parasites and ensure that your meals are safe and healthy.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1007/s12639-018-1065-0, Alternate LINK

Title: Prevalence Of Intestinal Parasites In Food Handlers Of The City Of Saqqez In 2016

Subject: Parasitology

Journal: Journal of Parasitic Diseases

Publisher: Springer Science and Business Media LLC

Authors: Mojtaba Shahnazi, Hiwa Abdollahpour, Mahmood Alipour, Mahboobeh Sadeghi, Mehrzad Saraei, Elham Hajialilo, Peyman Heydarian

Published: 2018-12-15

Everything You Need To Know

What are the primary intestinal parasites identified in the Saqqez study, and what health issues are associated with each?

The Saqqez study identified several intestinal parasites, with Giardia lamblia being the most prevalent, accounting for 4.1% of infections. Giardia lamblia causes giardiasis, leading to symptoms such as diarrhea, abdominal cramps, and dehydration. Other parasites found included Endolimax nana and Iodamoeba butschlii, which can contribute to digestive discomfort. Hymenolepis nana, a type of helminth (worm), was also detected, indicating the potential for more complex parasitic infections. While the study didn't focus on specific treatments, it's important to note that infections from these parasites typically require medical intervention, such as antiparasitic drugs prescribed by a healthcare professional.

In the Saqqez study, what factors were surprisingly found to have no significant correlation with intestinal parasitic infections among food handlers?

Surprisingly, the 2016 Saqqez study found no significant correlation between intestinal parasitic infections and factors like age, gender, education level, gastrointestinal symptoms, or the type of profession within food handling. This suggests that parasitic infections don't discriminate based on these common demographics or reported symptoms. This absence of correlation highlights that everyone involved in food handling is potentially at risk, regardless of their background or health status, underscoring the universal importance of strict hygiene practices. Further research might explore other potential risk factors or look into behavioral aspects not captured in the study.

What specific hygiene practices are most effective in preventing the spread of intestinal parasites identified in the Saqqez study among food handlers and consumers?

To prevent the spread of intestinal parasites like Giardia lamblia, Endolimax nana, Iodamoeba butschlii, and Hymenolepis nana, rigorous hygiene practices are essential. These include thorough handwashing with soap and water, especially after using the restroom and before handling food. Ensuring that food preparation surfaces and utensils are properly cleaned and sanitized is also crucial. Additionally, cooking food to safe temperatures can kill parasitic organisms. Food handlers should receive regular training on proper hygiene protocols, and routine stool sample testing can help identify and treat infections early. Public health campaigns can also raise awareness and promote these preventative measures among both food handlers and consumers.

What are the broader implications of the Saqqez study's findings on intestinal parasites for food safety regulations and public health policies?

The Saqqez study, revealing the presence of parasites like Giardia lamblia, Endolimax nana, Iodamoeba butschlii, and Hymenolepis nana, underscores the need for robust food safety regulations and public health policies. These findings suggest that current hygiene standards may not be sufficient to prevent parasitic contamination in all regions. Implications include the need for stricter enforcement of hygiene practices in food establishments, regular monitoring of food handlers for parasitic infections, and the implementation of educational programs to raise awareness about food safety among both food handlers and the public. Public health policies should also focus on improving sanitation and water quality, as contaminated water sources can contribute to the spread of intestinal parasites. Further research is needed to understand the specific risk factors in different regions and to develop targeted interventions.

Beyond the parasites mentioned (Giardia lamblia, Endolimax nana, Iodamoeba butschlii and Hymenolepis nana), what other potential foodborne parasites pose a risk, and why is ongoing monitoring essential?

While the Saqqez study highlighted Giardia lamblia, Endolimax nana, Iodamoeba butschlii, and Hymenolepis nana, numerous other foodborne parasites pose risks. These include Cryptosporidium parvum, which causes cryptosporidiosis, and Cyclospora cayetanensis, known to cause cyclosporiasis, both leading to gastrointestinal distress. Also of concern are helminths like Trichinella spiralis found in undercooked meat, and Anisakis simplex, present in raw or undercooked seafood. Ongoing monitoring is essential because parasitic contamination can vary geographically and seasonally, influenced by factors like agricultural practices, water sanitation, and food handling procedures. Regular surveillance helps identify emerging threats, assess the effectiveness of current control measures, and inform targeted interventions to protect public health. Moreover, changes in dietary habits and global food trade can introduce new parasites or increase the prevalence of existing ones, necessitating continuous vigilance.