Survey of food handlers in bukas (a type of local restaurant) in Lagos, Nigeria about typhoid fever

Stella I Smith,Olusimbo O Aboaba,Bolanle O Opere,Chimere O Agomo,Moses Bamidele

doi:10.4236/health.2010.28141

Stella I Smith, Olusimbo O Aboaba + Show 3 more

Open Access

https://doi.org/10.4236/health.2010.28141

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Abstract

Purpose: The study was conducted to survey the knowledge and behavioural practices of food handlers in bukas (a type of local restaurant) in Nigeria with the aim of assessing the hygiene practices of food handlers and whether they were knowledgeable about typhoid fever and its mode of transmission. Methods: One hundred and seventy four (174) Respondents were ad- ministered questionnaires on their sociode- mographic characteristics, behavioural practices and knowledge of typhoid fever. Results: Ma- jority of the food handlers drank pure water (32.1%), borehole water (32.6%) and public tap water (31.1%) at the about the same frequecy. More than half (62.2%) washed their hands with water only before eating while 27.7% did not wash their hands always before preparing food. After using toilets, 71.9% washed their hands with soap and water while 28.1% washed their hands with only water. When asked if they had heard about typhoid fever 90% said they had heard, out of which15.6% did not know how it was contracted while the others had partial knowledge. Conclusion: Food handlers play a prominent role in the transmission of typhoid fever and so it is important that the food handlers are well informed about their hygiene status and the causes of typhoid fever trans- mission and ways by which typhoid fever spread is prevented. This will go a long way to help reduce the incidence of typhoid fever in the country.

Highlights

Salmonella enterica serovar Typhi is the causative agent of typhoid fever and the route of transmission is faecal-oral
There were 25 questions in all and none was leading in nature and the questionnaire was administered in English and where the food handlers were not well educated to understand the language, pidgin English a language common amongst majority of Nigerians was used
An average of four people worked in the bukas selected and it was noted that for bigger bukas of about 50 food handlers, there was no cooperation amongst the food handlers

Summary

Introduction

Salmonella enterica serovar Typhi is the causative agent of typhoid fever and the route of transmission is faecal-oral. There are certain areas where the infection is most common such as areas where the sanitary conditions are unhygienic and there is lack or poor supply of water. Polluted water is the most common source of typhoid. Other sources occur with infected vegetables fertilized by night soil, shell fish taken from sewage contaminated beds, and eating of raw contaminated milk and milk products [1]. The symptoms of typhoid fever include a sudden onset of sustained fever, severe headache, nausea and severe loss of appetite. An estimated 700,000 deaths occur from an annual incidence of approximately 21 million cases [1]

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