الفهرس 
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Abstract
Foodborne diseases is a major health problem in the world. In addition to illness, the cost of treatment and the absence of patients from the workplace have a negative impact on productivity and the economy, even for people with subclinical infections. Additionally, morbidity and mortality rates after foodborne outbreaks have been reported to be high. Foodborne illnesses are common in developing countries because the system for diagnosing such illnesses is imperfect or even non-existent. Most outbreaks caused by contaminated fruits and vegetables go unnoticed and the data on foodborne illness is negligible. Fruits and vegetables, especially those eaten raw, if they are not cleaned properly, are considered to be the main source of parasitic infections and various pathogens.
Fresh juices and smoothies can be sources of infection. There are many operations in the commercial production of fresh juice, but in this process, microorganisms can be introduced or existing microorganisms can proliferate. Possible sources of contamination have been identified as unhealthy handling of fruits and vegetables and insufficient cleaning of presses and knives.
Although a contaminated piece of fruit can infect a person, the juice from contaminated fruit can infect many people, which means that fresh juice is one of the causes of foodborne illness.
The aim of the present work was to detect intestinal parasites in commercial fresh juices in Alexandria Governorate. The study was carried out on 404 juice samples and 404 juice workers from different Alexandria fresh juices shops, restaurants and cafes.
The collection of samples extended from the middle of August 2018 till the last of March of 2019.The juices chosen were; sugarcane ,orange , mango, lemon, strawberry, watercress and carrot.
Each sample of the different fresh juices was divided into 4 parts to be subjected into different diagnostic parasitological techniques:
Formol ether technique for detecting different intestinal parasites.
Modified trichrome staining technique for detection of cysts and trophozoites of E. histolytia and /or dispar and Giardia lamblia .
Modified Ziehl- Neelsen (MZN) staining technique for detection of intestinal Coccidea .
Quick hot Gram staining technique for detection of Microsporidia spores.
An interviewing questionnaire was completed for all workers in all places of collecting samples, to collect data in order to evaluate the hygienic condition of all workers, their health awareness and their practices towards ways of proper handling of fruits and vegetables and equipment .The environmental and sanitary condition in all places of collecting samples was assessed through filling a pre-designed check list that included: the properties of floors, walls, water supply, presence of flies, using pesticides, ways of collecting garbage, cleaning utensils, using of cloth towels and using of disposable cups.from the present work, the following results were obtained:
The total contaminated samples were 167, representing 41.3% of the total collected samples (404). The most contaminated juice was sugar cane with a percentage of 69.5%. followed by mango juice (53.7%), lemon juice (41.8%), orange juice (41.4%), strawberry (31.6%) and watercress juice (20%).Carrot juice was found to be the least contaminated(13.3%). The most commonly detected parasites were Blastocystis spp.with a percentage of 26.0%, followed by Cryptospordium spp. (5.7%), Microspordia spores (2.5%), E. histolytica / dispar (1.7%) and Cyclospora spp.oocysts was the least (1.0%). Fifty percent of the samples obtained from cafes showed parasitic contamination while 46.0% and 27.3% of samples obtained from shops and restaurants respectively showed contamination.
As regard to sex, the percentage of working males (78.5%) was higher than females (21.5%).While the percentage of female working in restaurants was higher than those working in juice shops and cafes by 38.2%, which may reduce parasitic contamination of juice samples in restaurants because females usually adhere to the rules of personal hygiene and cleanliness of the place and tools more than males.
The current study revealed that the highest percentage of workers reached 42.6% of the category (20-<30) years. While the lowest percentage was from the age group (less than 20) with 17.1%. The difference was not statistically significant (P > 0.05).Older workers have better experience making juice than younger workers.
As regard to educational level, this study found that the lowest percentage of Contaminated juice samples 27.3% were collected from restaurants as well as the higher percentage of restaurant workers with secondary education at 83.6%. This led to the occurrence of quality hygiene practices for restaurant’s workers, increased awareness of juice handling, and reduced the percentage of contaminated juice samples.
The study showed no significant association between parasitic contamination of fresh juice samples and the majority of the studied environmental and sanitary conditions with in the different juice collection sources (restaurants, juice shops, cafes).
Concerning type of floor, tile floors of cafés were associated with the highest percentage of contamination (60.7%).
Ceramic walls were associated with the highest percentage of contamination 42.9% ,49.7% for restaurants and shops respectively .
Abstaining from using pesticides was associated with higher but not significant percentages of contamination 31.4% for restaurants , 54.2% for shops and 50.0% for cafes .
Refuse disposal in opened containers was associated with higher percentages of parasitic contamination in cases of shops (64.0%) and it was statistically significant and cafés 58.3 %.
Tap water was significantly associated with percentage of juice contamination in restaurants (25.5%) while stored water was significantly associated with contamination of juices in shops with a percentage of 80.0%.
As regards cleaning of utensils, it was positively and significantly associated with decrease in percentage of parasitic contamination of juices in shops (11.8 %). Use of paper towels in cleaning utensils was significantly associated with decrease percentages of contaminations of juices in shops (28.7%).
Concerning the use of disinfectants for cleaning of surfaces , study showed significant association with decreased percentages of parasitic contamination in both restaurants (2.1%) and cafés(20.0%).
As regards the types of juice cups, a higher percentage of parasitic contaminated juice samples was detected from both cafes and restaurants that using glass cups in serving juices with percentages of 60.0% and 40.0 % respectively. While in juice shops ,a higher percentage of contaminated samples (51.1%)was from those using disposable cups.
Concerning association of some health and hygienic habits of workers in restaurants, juice shops and cafés and percentages of parasitic contamination of juices, results showed that :
Hand washing and cutting nails short did not show definite or significant correlation with juices contamination.
Wearing masks and gloves both had a significant relation with percentage of contamination of juices only in cases of shops, as 63.8% and 63.2 % of samples taken from shops their workers did not use masks and gloves respectively showed parasitic contaminations.
Washing vegetables and fruits with running water and using disinfectants both of them showed positive but not significant relationship to the decrease in percentage of parasitic contamination of juices in restaurants, shops and cafés.