Prevalence of intestinal parasites, salmonella and shigella among apparently health food handlers of Addis Ababa University student's cafeteria, Addis Ababa, Ethiopia.

Addis Aklilu,Kassu Desta,Daniel Kahase,Yeshiwodim Mamuye,Seyfe Zenebe,Mekonnen Dessalegn,Mohammedaman Mama,Negatu Tarekegn,Gebru Mulugeta,Saba Gebremichael

doi:10.1186/s13104-014-0967-x

Abstract

BackgroundFood contamination may occur at any point during its journey through production, processing, distribution, and preparation. The risk of food getting contaminated depends largely on the health status of the food handlers, their personal hygiene, knowledge and practice of food hygiene. Food borne diseases are a public health problem in developed and developing countries like Ethiopia.MethodA cross sectional study was conducted among food handlers in Addis Ababa student’s cafeteria from January to May 2013. Structured questionnaire was used to collect socio demographic data and associated risk factors. Stool specimens were examined for bacteria and intestinal parasites following standard procedures. Biochemical tests were done to identify the species of bacterial isolates. Sensitivity testing was done using Kirby- Baur disk diffusion method.ResultA total of 172 food handlers were enrolled in the study. The majority of study participants were females 134 (77.9%). About 78 (45.3%) of food handlers were found to be positive for different intestinal parasites with the most abundant parasite of Entameoba histolytica/dispar 68 (70.8%) followed by Giardia lamblia 18 (18.8%), Taenia species 5 (5.2%), Ascaris lumbricoides 2 (2.1%), hookworm 2 (2.1%) and Trichuris trichiura 1 (1.1%). Stool cultures revealed 3.5% of Salmonella isolates (Sero-grouping on Salmonella isolate was not done), while Shigella species was not isolated from any of the stool samples obtained from Food handlers. All isolates of Salmonella were sensitive to ciprofloxacin, amikacin and gentamicin but resistant to ampicillin, clindamycin, and erythromycin.ConclusionThe present study revealed a high prevalence of intestinal parasite in asymptomatic (apparently health) food handlers. Such infected food handlers can contaminate food, drinks and could serve as source of infection to consumers via food chain.

Highlights

Food contamination may occur at any point during its journey through production, processing, distribution, and preparation
The present study revealed a high prevalence of intestinal parasite in asymptomatic food handlers
Study area and period The study was carried out on asymptomatic food handlers of Addis Ababa University student’s cafeteria from January to May 2013

Summary

Introduction

Food contamination may occur at any point during its journey through production, processing, distribution, and preparation. Other food borne diseases can be poisonings, caused by harmful toxins or chemicals like poisonous mushrooms and enterotoxins of some bacteria. Candidate bacteria for this are Salmonella, Campylobacter, Listeria, pathogenic Escherichia coli (E. coli), Yersinia, Shigella, Enterobacter and Citrobacter [2]. These organisms may exist on food handler’s skin, from which it may be transmitted to cooked moist protein-rich foods, and become intoxication agents if these foods are kept for several hours without refrigeration or stored in containers [3]

Results

Discussion

Conclusion