This study assessed parasitic contamination of fresh vegetables and ready-to-eat salads from Mampong Municipality in the Ashanti Region of Ghana. Water and soil samples from various farms were also assessed for possible sources of contamination. Fresh vegetables and ready-to-eat salads were examined for parasites using saline as floatation medium, stained with Lugol’s iodine and Ziehl Neelsen and observed under X40 objective lens. Data gathered were analyzed using Microsoft Excel. Of the 271 fresh vegetables examined, Ascaris lumbricoides recorded the highest prevalence (26.94%), followed by Giardia lamblia (19.93%). However, of the 120 salad samples examined, Giardia lamblia was most prevalent (24.17%), followed by Ascaris lumbricoides (19.17%).  Fasciola spp., Moniezia, Toxocara spp., Trichuris trichiura and Entamoeba histolytica, were other parasites recovered from both fresh vegetables and salads and also from soil and water on the farms. Fresh vegetables and ready-to-eat salads were contaminated with parasites of both human and animal origin, similar to those recovered from soil and water on the farms. Farm soils and water are potential sources of parasitic infestations on vegetables. Consumers of fresh vegetables and ready-to-eat salads are at risk of diarrheal diseases and parasitic zoonoses.

The fruits and leaves of Solanum torvum are good sources of nutrients and minerals for the prevention of nutrient deficiencies. However, there is limited information on the effect of boiling on the nutrients, minerals and phytochemicals in the fruits and leaves. This study sought to assess the mineral, macronutrient and phytochemical compositions of fresh and boiled fruits and leaves of S. torvum. Fresh unripe fruit and leaf samples of S. torvum were collected from six communities, boiled, and pulverized for mineral, proximate and phytochemical analyses. The data obtained was subjected to ANOVA and t-test. Solanum torvum was found to contain Fe, Zn, Cu, Mn, Ca, Mg, Na, K, protein, crude fat, carbohydrate, fibre, saponins, tannins, flavanols, terpenoids/steroids and glycosides making it nutritious. The results revealed almost equal concentrations of minerals in fresh and boiled leaves and fruits. A similar observation was made in the case of carbohydrate, crude fat and ash. However, there were significant differences in moisture, protein and crude fibre concentrations in the samples. Phytochemical analysis revealed the presence of saponin, tannin, flavonoids, terpenoids/steroids and glycosides in all leaf samples no matter the treatment. There were no flavonoids and terpenoids/steroids in fruits. Boiling nominally reduced and in a few cases, increased concentration of the nutrient composition but did not have significant effect on the concentration of the macro- and micro- minerals in the fruits and leaves. This study suggests that boiling could affects the concentration of nutrients that could be accessed in fruits and leaves of S. torvum.