Table 3.
Number and percentage of contaminated samples with intestinal parasites in different seasons in the examined fresh leafy vegetables.
| Vegetable | Spring (130) | Summer (155) | Autumn (115) | Winter (130) | χ 2 test | P value | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Number | % | Number | % | Number | % | Number | % | ||||
| Lettuce | +ve | 9 | 36.0 | 19 | 70.4 | 12 | 57.1 | 6 | 21.4 | 15.33 | 0.001∗ |
| Watercress | +ve | 13 | 40.6 | 23 | 69.7 | 8 | 30.8 | 4 | 16.0 | 18.76 | 0.001∗ |
| Parsley | +ve | 8 | 34.8 | 17 | 51.5 | 7 | 33.3 | 3 | 12.0 | 9.87 | 0.019∗ |
| Green onion | +ve | 3 | 11.1 | 9 | 30.0 | 4 | 19.1 | 1 | 4.0 | 7.47 | 0.058 |
| Leek | +ve | 2 | 8.7 | 8 | 25.0 | 1 | 3.9 | 0 | 0.0 | 11.94 | 0.007∗ |
| Total | +ve | 35 | 26.9 | 76 | 49.0 | 32 | 27.8 | 14 | 10.8 | 50.81 | 0.001 ∗ |
| Test | 12.14 | 22.38 | 17.7 | 8.5 | |||||||
| P value | 0.016∗ | 0.001∗ | 0.001∗ | 0.075 | |||||||
+ve: number of contaminated samples with intestinal parasites/season, −ve: number of noncontaminated samples with intestinal parasites/season, and %: percentage of contaminated samples with intestinal parasites for each type of green vegetable/season.
∗significant difference between examined vegetable groups in different seasons, Rows or horizontal: the same vegetable type difference in different seasons, Columns or vertical: difference between different vegetables in the same season.