Food hygiene behaviour among hospital food handlers

Abstract

One hundred and sixty one food handlers in two hospital settings were evaluated for their knowledge and practice of certain aspects of food hygiene. They were also screened for nasal carriage of Staphylococcus aureus as well as for enteric pathogens and parasites. Positive responses to selected food hygiene behaviours such as handwashing before handling food and daily change of clothes were very high and encouraging. However, only a very small proportion (28.6%) were observed to have actually washed their hands especially between handling cooked and uncooked foods. The nasal carriage of Staphylococcus aureus was 24%. The significance of the isolation of the different enteropathogens is discussed. From an epidemiologic perspective, the foodhandlers were individuals from the lower socioeconomic class with low level of education. Because of their unique role in the hospital community, there is a need for continuous medical surveillance of this group of employees. Also a periodic in-service programme of health education on food safety and hygiene should be introduced to alert them of their responsibilities.