Abstract
Background: Most enteric bacteria are harmless but species which belong to Salmonella, Shigella, Yersinia and certain strains of Escherichia coli are pathogens. The emergences of increased antimicrobial resistances are global challenges, particularly in developing countries due to misuse of antimicrobial agents. This study was aimed at determining the prevalence and antimicrobial sensitivity patterns of enteric bacterial pathogens isolated from food handlers in Jimma Town, Ethiopia. Methods: A cross-sectional study was conducted from July 16/2012 to November 23/2012 among 218 food handlers. Structured questionnaire was used to assess associated factors for enteric bacterial infection. Stool samples were collected andantimicrobial sensitivity tests were done using Mueller Hinton Agar (MHA) by Kirby-Bauer disc diffusion method following standard procedures. Descriptive statistics were performed using SPSS version 16.P-values less than 0.05 were considered as statistically significant. Results: The prevalence of enteric bacterial pathogens was found to be 6.9% (15/218). All S. typhi isolates showed resistance to two antimicrobials; amoxicillin-clavulanic acid and streptomycin. However, they all showed sensitivity to most antimicrobials. Half of Shigella isolates showed resistance to two antimicrobials; chloramphenicol and trimethoprim-sulfamethoxazole where as the other half showed resistant toother four antimicrobials; amoxicillin-clavulanic acid, ampicillin, streptomycin and tetracycline. One-third of enterohaemorrhagic Escherichia coli (EHEC) O157:H7 strains of the isolates were found to be resistant to two antimicrobials; amoxicillin-clavulanic acid and tetracycline. Enteric bacterial infection had a significant association with poor training in food handling and preparation (p=0.034), not knowledgeable about food borne infection (p<0.001) and inconsistent hand washing (p=0.033). Conclusion: Most of the isolates were resistant to ampicillin, streptomycin and tetracycline while all were sensitive to ciprofloxacin and nalidixic acid. Health education along with continuous food safety training should be given to food handlers so that they can adhere with effective hygienic practices.
Highlights
Most enteric bacteria are harmless but species which belong to Salmonella, Shigella, Yersinia and certain strains of Escherichia coli are pathogens
As presented on figure3, the status of infection with enteric bacterial pathogens among the subjects in this study consists of the following types of isolates; 1.8% (4/218) Escherichia coli (EHEC) O157:H7, 2.7% (6/218) Salmonella species, 1.4% (3/218) S. typhi, and 0.9% (2/218) Shigella species giving a total of 6.9% (15/218) isolates
The prevalence of enteric bacterial pathogens among food handlers participated in this study was 6.9%
Summary
Most enteric bacteria are harmless but species which belong to Salmonella, Shigella, Yersinia and certain strains of Escherichia coli are pathogens. The human gut is the natural habitat for various bacteria species and majority of them participate in metabolic activities that salvage energy and absorbable nutrients protecting the colonized host against invasion by alien microbes and important atrophic effects on intestinal epithelia and on immune structure and function They play an essential role in the development and homeostasis of the immune system [1]. The major causes of food borne gastroenteritis in humans, remain important health problems worldwide Such infections associated with food contamination are the major public health problems especially in developing countries resulting in morbidity, mortality and socioeconomic impacts such as high rates of hospitalizations and high treatment costs [2]. One of the major reasons for morbidity as well as mortality associated with gastrointestinal infections is the increasing resistance of the organisms for available antimicrobial agent
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