Enteropathogenic Bacterial and Intestinal Parasitic Infections among Asymptomatic Food Handlers in Rangsit University Canteens, Central Thailand

Sirima Kitvatanachai,Utsanee Supcharoengoon,Bajaree Jantrapanukorn,Chalirmporn Atasilp

doi:10.1155/2021/5565014

Sirima Kitvatanachai, Utsanee Supcharoengoon + Show 2 more

Open Access

https://doi.org/10.1155/2021/5565014

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Abstract

Food handlers play an important role in the transmission of foodborne diseases. 108 asymptomatic food handlers work in RSU canteens and have never been checked for intestinal bacteria and parasites, which might be a potential source of infection for customers. This study is aimed at estimating the prevalence of enteropathogenic bacterial and intestinal parasitic infections among food handlers in Rangsit University canteens, central Thailand. A total of 79 food handlers were enrolled, and each provided one stool sample (response rate of 73.2%). Females comprised 93.7% of study participants, and the largest age group was 41–50 years (34.2%). The prevalence of enteropathogenic bacteria in stool cultures was 2.5%, and only Aeromonas spp. were detected. The pathogenic protozoa Giardia duodenalis was detected in 1.3% of samples, and nonpathogenic protozoa was found in 11.4%. No helminths were found in any samples. Approximately 80% of food handlers demonstrated good hygiene practices, including regular hand washing after visiting the toilet, regular hand washing when preparing food, using soap when washing hands, wearing uniforms/gowns, practicing correct hand washing techniques, and having short fingernails. However, the results showed a lack of personal hygiene training and routine medical care (>50% of samples). Stronger intervention would help to eliminate future infections.

Highlights

Food handlers directly handle food or beverages or contact equipment used for food preparation
Asymptomatic food handlers play a significant role in food safety and are unaware of their potential to transmit foodborne diseases [1,2,3]
This study is aimed at assessing the incidence of enteropathogenic bacterial and intestinal parasitic infections and describing the personal hygiene habits of food handlers working in Rangsit University (RSU) canteens, since this asymptomatic group may serve as a source of infections and transmissions

Summary

Introduction

Food handlers directly handle food or beverages or contact equipment used for food preparation. Asymptomatic food handlers play a significant role in food safety and are unaware of their potential to transmit foodborne diseases [1,2,3]. Foodborne diseases are a major cause of morbidity and mortality globally. Enteropathogenic bacteria, including Salmonella and Shigella and intestinal parasites, including Tania saginata, Hymenolepis nana, Ascaris lumbricoides, Strongyloides stercoralis, Trichuris trichiura, Enterobius vermicularis, and hookworms are examples; most prevalent intestinal protozoan diseases reported are Giardia lamblia and Entamoeba histolytica [4, 5]. About one-third of the world population is affected by foodborne disease annually causing two million deaths [6]. An estimated 1.9 million people in the world die annually from diarrheal disease; one-third of the population in developing countries is affected by microbial foodborne disease [7]

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