Abstract
ObjectiveIntestinal parasitic infections (IPIs) are among the major public health and socioeconomic problems in developing countries like Ethiopia. Food-handlers that directly deal with production and distribution of foods between societies are one of the most important sources to transmit parasitic infections to humans. The aim of this study was to assess the prevalence and associated risk factors of intestinal parasites among asymptomatic food-handlers working in students’ cafeteria of Wollo University, Northeastern Ethiopia.ResultA cross-sectional study was conducted among 200 asymptomatic food handlers at Wollo University from January 1 to February 20, 2018. Among the total participants 30 (15%) were infected with at least one intestinal parasites. The dominant parasite was E. histolytica (5.5%) followed by A. lumbricoides (4%) and then G. lamblia (3%). Finger nail trimming (p = 0.002, AOR: 4.35, 95% CI 1.71–11.04), medical checkup (p = 0.012, AOR: 4.01, 95% CI 1.37–12.25) and residence (p = 0.014, AOR: 3.16, 95% CI 1.26–7.95) were independent predictors of intestinal parasitic infection among the food handlers.
Highlights
Food borne diseases are public health problems worldwide
The aim of this study was to assess the prevalence of Intestinal parasitic infections (IPIs) and associated factors among asymptomatic food handlers working in the Wollo University student cafeteria
Study population and sampling technique Study population comprised of asymptomatic food handlers working in Wollo University cafeterias
Summary
Socio demographic characteristics A total of 200 food handlers were participated in this study (145 females and 55 males). The majority of the study participants had completed secondary school 108 (54.0%) and 118 (59.0%) had work experience of 1–5 years (Table 1). The study indicated individuals who lived in rural were 3 times (p = 0.014, AOR: 3.16, 95% CI 1.26–7.95) more likely to be infected with intestinal parasites than those who lived in urban. In this study, untrimmed fingernails showed a higher prevalence than the trimmed ones and the difference was statistically significant (p = 0.002, AOR: 4.35, 95% CI 1.71–11.04). The association was not statistically significant for sex, age, educational status, service in year, food safety training, hand washing after toilet with soap and hand washing before food preparation with soap (Table 3)
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