Personal Hygiene Of Food Handlers Research Articles

Gastrointestinal carriage of Salmonella species and intestinal parasites, and nasal and hand carriage of Staphylococcus aureus among asymptomatic food handlers

Background: Food borne diseases continue to be a public health problem globally. Food handlers (FHs) have been implicated in food borne outbreaks. Asymptomatic carriers go unnoticed and are thus an important source of pathogens. Aims and Objectives: This study was conducted to detect intestinal carriage of Salmonella species and parasites as well as nasal and hand carriage of Staphylococcus aureus (S. aureus) among asymptomatic FHs. Personal hygiene practices followed by them were recorded. Materials and Methods: A total of 300 asymptomatic FHs were studied. A semi-structured questionnaire was filled. Nasal swabs and finger impressions were taken on mannitol salt agar plates which were incubated overnight at 37°C; colonies suggestive of S. aureus were identified and confirmed by standard biochemical tests. Stool culture for Salmonella species was done on MacConkey agar, Xylose Lysine Deoxycholate agar and simultaneously inoculated in Selenite F broth for further processing; colonies suggestive of Salmonella species were identified by standard biochemical tests and Salmonella antisera (Denka Seiken, Japan). Stool-routine/microscopy for parasites was done by gross examination, direct saline, and iodine mount followed by concentration method (saturated salt solution). An arbitrary 10-point scale used in earlier studies was utilized for classifying the level of personal hygiene of FHs. Results: Salmonella Typhi was detected in stool culture of two FHs. Intestinal parasites detected in 10 (3.3%) subjects, included Ascaris lumbricoides (5;1.7%), Entamoeba histolytica (3;1.0%), and Giardia intestinalis (2;0.66%). S. aureus carriage was noted in anterior nares (116;38.7%) and hand (83;27.7%). A total of 149 (50%) FHs were S. aureus carriers. Conclusion: This study indicates that FHs may be a potential source of food borne pathogens.

Correlation of Ship Sanitation with Cockroach Density on Motor Vessel Docked in Port of Tanjung Perak Surabaya

Abstract: Based on data from Port Health Offi ce Class I Surabaya in 2012, 42 (1.66%) of 2.521 ship that were inspected was found vectors. Sanitation assessment data were found cockroach in July 2015, 9 (4.20%) of 214 ships, in August 15 (8.02%) of 187 ships, and in September 16 (8.88%) of 180 ships. Meanwhile Kepmenkes 431/2007 states that all water transportation have to be clean from vector and rodent. The objective of this study was to analyze correlation between ship sanitation and cockroach density. The design of this study was cross sectional. Samples was 30 ship that were docked at Port of Tanjung Perak Surabaya in October 2015. Sampling method was using accidental sampling. Data were obtained by questionnaire and observation Data were analyzed with Spearman correlation test. The result showed that 40.00% had high risk of health disorder and 91.67% of 40.00% was found high cockroach density There was a signifi cant correlation between ships sanitation and cockroach density. Not only all bins were not equipped with lid and water resistant materials but also poor personal hygiene of food handlers. It can be concluded that there was a correlation between ship sanitation and cockroach density. It is suggested to improve and maintain ship sanitation by equipping all of bins with lid and water resistant material and by increasing the personal hygiene of food handlers.Keywords: vessel sanitation, cockroach density, motor vessel

Evaluation of the effect of person-in-charge (PIC) program on knowledge and practice change of food handlers in Dubai

The effect of Person in Charge (PIC) intervention on knowledge and practice of food handlers in Dubai was evaluated. Data were collected from 48 food establishments located in 4 zones in the city. Each establishment was visited twice in the assessment. In each visit, the same set of 12-knowledge questionnaire was asked and 20 observable practices evaluated. Hand and cutting board swabbing were also conducted to evaluate the personal hygiene of food handlers. Results showed that all the groups gained additional knowledge on food safety during training except group 4. Irrespective of knowledge gained, some of the trained PICs were unable to change food safety and handling practices at place of work. In group 1, the performance got worsen by 12%. Group 2 and 3 showed 4.3% and 10.3% improvement in food safety practices respectively. While, group 4 remained almost same as before the PIC intervention. With regards to cutting board swabbing, results showed that group 1 dropped by 16.6% while the remaining groups improved by 41.6%. In the case of hand swabbing all establishments in group 1 showed satisfactory results after training. Group 2, group 3 and group 4 showed 41.7% improvement. Statistics revealed that there was a significant improvement in the performance of food handlers in hand swabbing after the intervention with mean values of 60.4% and 85.5% before and after respectively. In the case of cutting board swabbing, there was a considerable improvement but not statistically significant at (p < 0.05) with mean values of 41.6% and 62.5% before and after respectively.

Assessment of the personal hygiene and the bacteriological quality of butchers' hands in some abattoirs in Alexandria, Egypt

Poor personal hygiene of food handlers has been associated with food borne-disease outbreaks. Unsatisfactory personal hygiene may cross-contaminate foodstuffs with pathogenic organisms contributing to the spread of disease. We aimed to evaluate the butchers regarding their bacterial hand contamination and hygienic practices from some abattoirs in Alexandria. A cross-sectional study was conducted on 50 butchers randomly selected from the abattoirs of 10 districts in Alexandria, Egypt, to assess their hygienic practices using a predesigned questionnaire sheet. Bacterial contamination of butchers' hands was evaluated by direct finger-print and modified glove juice methods. Out of 50 butchers, 23 (46%) had health certificates, 9 (39.13%) of which were valid. Protective clothes were used by 15 (30%) butchers and daily hand wash at the beginning of the day was performed by 40 (80%). Paper towels were used by 16 (40.0%) butchers for hand drying. The butchers' hands showed colony count ranged between ≥107(12.0%) and ≥1012(12.0%) CFU/hand. Escherichia coli, Staphylococcus aureus and non typhoidal Salmonella were isolated from 15.32%, 14.52% and 1.61% of butchers' hands, respectively. In conclusion, there is an immediate need for health education of butchers about the proper hygienic practices they should follow.

The Sanitary Condition of Food Establishments and Health Status and Personal Hygiene among Food Handlers in a Rural Area of Western Maharashtra, India

Background: Foodborne disease occurs in mass catering establishment that is not complying with sanitary and hygienic food handling and preparation. Objective: Objective of the present study was to explore the status of sanitary condition of food establishments and to assess hygienic practices among food handlers. Material and Method: A cross-sectional study design was used to assess the sanitary condition of food establishments and personal hygiene of food handlers. Data was collected with the help of structured and pre-tested questionnaires. The questionnaire also allowed the interviewers to record their observations. All the data obtained was entered into Microsoft Excel and analyzed using the software StatistiXL version 1.8. Result: Separate kitchen and Onsite solid waste storage containers/receptacles were available in 4(16%) establishments. Provision for heating devices for cooked food was available in 5(20%) establishments. Wash basin present with soap were available in 10 (40%) of the food establishments. Sweeping and washing floor with water and disinfectant was done in 8(32%) food establishments. Male and female food handlers’ have equal percentage of morbidity and this difference was not statistically significant (χ2=0.0329, p=0.84), but anaemia was significantly higher among female food handlers (χ2=6.30, p=0.01). Poor hygienic practices were significantly associated with presence of infectious diseases like ARI, diarrhoea, dysentery and skin infections. (χ2=5.71, p=0.017). Conclusion: Food establishments in the study area were found to have poor sanitation and were not maintained well. The health status and the level of personal hygiene of the food handlers in the eating establishments were found to be unsatisfactory. There is need of enforcement of sanitary provisions and educating the food handlers about personal hygiene.DOI: http://dx.doi.org/10.3126/ajms.v4i2.7895 Asian Journal of Medical Sciences 4(2013) 23-29

Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia.

BackgroundFood borne disease are major health problems in developing countries like Ethiopia. Food handlers with poor personal hygiene working in food establishments could be potential sources of disease due to pathogenic organisms. However; information on disease prevalence among food handlers working in University of Gondar cafeterias are very scarce. The aim of this study is to assess the prevalence of nasal carriage of Staphylococcus aureus, their drug resistance pattern and prevalence of intestinal parasites among food handlers working in University of Gondar student’s cafeterias.MethodA cross sectional study was conducted among food handlers working in University of Gondar student’s cafeterias. A pretested structured questionnaire was used for collecting data. Nasal swab and stool were investigated for S. aureus and intestinal parasites; respectively as per the standard of the laboratory methods.ResultsAmong 200 food handlers, females comprised 171(85.5%). The majority (67.5%) of the food-handlers were young adults aged 18–39 years. One hundred ninety four (97%) of the food handlers were not certified as a food handler. Forty one (20.5%) food handlers were positive for nasal carriage of S. aureus, of these 4(9.8%) was resistant for methicilin. Giardia lamblia was the most prevalent parasites 22 (11%), followed by Ascaris lumbricoides 13(6.5%), Entamoeba histolytica 12 (6%), Strongyloides stercolaris (0.5), Taenia species 1(0.5%) and Schistosoma mansoni 1(0.5%).ConclusionThe finding stressed that food handlers with different pathogenic micro organisms may pose significant risk on the consumers. Higher officials should implement food handler’s training on food safety, periodic medical checkup and continuous monitoring of personal hygiene of food handlers.

The sanitary condition of food and drink establisment in Awash-Sebat Kilo town, Afar region, Ethiopia

Abstract This study was aimed to explore the status and factors affecting food hygiene practice among food and drink establishments using a descriptive cross-sectional study among all existing food establishments in Awash Sebat Kilo, Afar Region, in the month of December 2003. A total of 66 were studied, among which fifty (76%) of them were involved in rendering food and drink services. Sixty (91%) were found to use public water taps at the time of the study, while 52 (81%) were found to have some kind of latrines. Basic sanitary practices in liquid and refuse management, soiled dish and drinking cups washing were grossly inadequate in at least 25% of them. Personal hygiene of food handlers was observed in very poor status. It is concluded that the sanitary conditions of studied subjects required strict follow up for the provisions of sanitary codes. [Ethiop.J.Health Dev. 2006;20(3):201-203]

Oral fecal parasites and personal hygiene of food handlers in Abeokuta, Nigeria.

Ingestion of infective eggs and cysts of faecal orally transmissible parasites has been linked with the level of environmental and personal hygiene. The possibility of contamination of food with eggs and cysts by infected food vendors has also been recorded. This study was aimed at assessing the prevalence of parasites with direct transmission and the level of hygiene among food vendors. Stools of randomly selected food vendors selling in schools and streets in Abeokuta were examined for ova and cysts of parasites using formo-ether concentration method. Questionnaires, interviews, and field observation were also used to assess the activities of food vendors. Ninety-seven (97%) percent of the food vendors were infected with one or more faecal-orally transmissible parasites while 3% were free from such parasites; Parasites observed were Entamoeba histolytica with a prevalence of 72% Ascaris lumbricoides (54%), Enterobius vermicularis (27%), Trichuris trichiura (24%) and Giardia duodenalis (13%). School food vendors recorded lower prevalence of infection (92%) than the street food vendors (98.7%) (P>0.05) Fifty-two percent (52%) of the food vendors have dewormed in the last four years; Eighty percent (80%) of this were school food vendors. Infections with helminthes were recorded in 63.5% of the dewormed food vendors. Food vendors involved in child care activities were found to be more infected than those not involved in such activities. Toilet facilities available to the vendors were mainly pit latrine and other related structure (75%) while 25% had access to water system closets. During hawking, dung hills were majorly used for defaecation. Hand washing after defaecation did not include the use of soap in the few vendors that were involved in hand washing. There is need to enact food handling policies and implementation of such policies ensured in order to reduce transmission of oral faecal parasites.

The sanitary conditions of public food and drink establishments in the district town of Zeway, Southern Ethiopia.

Abera Kumie , Kalkidan Genete, Helina Worku, Eshetu Kebede , Frehun Ayele , Habtamu Mulugeta Abstract Background: The magnitude of the sanitary conditions of food and drink establishments in urban centres of Ethiopia is very limited and unknown in most cases. Objective: To assess, the sanitary-hygienic conditions of public catering establishments in the district town of Zeway, Southern Ethiopia. Methods: A cross sectional descriptive study was conducted in all existing food and drink establishments. Results: Local informal catering establishments is considerably high in town with the ratio of about 1:1 to that of formal sectors. A piped water supply was found in all establishments. About 59% of the establishments had some kind of human waste management means, dry pit latrine being the commonest. Liquid waste and refuse management were found to be grossly inadequate in 73.5% and 81% of establishments, respectively. Some kind of acceptable type of clients' hand washing, soiled dish and glass washing facilities were found in 29.9%, 66.6%, and 72.8% of establishments, respectively. Food handlers in 14.8% of establishments had some form of active skin and respiratory infections. The personal hygiene of food handlers in most establishments was very poor and that only 21.65% of them had acceptable type of over coats used while working. Glass washing facilities, latrine availability, and water source type are strongly associated with the presence of licence, OR=10.62 (3.66,37.09), OR=23.80 (8.72,67.8), OR=183.42 (37.78,1632.28), respectively. Conclusion and Recommendation: The poor sanitary conditions of food and drink establishments favours the transmission of food borne communicable diseases. A public intervention towards the improvement of the establishments is highly recommended. [Ethiop. J. Health Dev. 2002;16(1):95-104]

Assessment of sanitary and hygienic status of catering establishments of Awassa Town

A cross-sectional survey was conducted to assess the sanitary status and hygienic practices of catering business establishments in Awassa Town, Southern Ethiopia, February to April 1996. Data were collected using standardized questionnaires, free listings, parasitological and bacteriological laboratory analyses. A total of 164 catering establishments were identified and investigated. They had about 1023 workers with daily customer services of about 14,965. Water was found to be available in most (89.7%) of the establishments and sanitation coverage (defined as the presence of latrine) was 98%. The overall prevalence of intestinal parasites among food handlers was 63%, with Giardia Lamblia (33.3%), Entamoeba histolytica (21.5%), Ascaris lumbricoid (18.2%) and hookworm species (10.8%). The water supply and sewerage authority (WSSA) water supply was found to be bacteriologically potable. Inadequate follow-up of catering establishments, absence of optimum standard procedures and guidelines for business operation, poor regular refurbishment practice, inappropriate liquid and solid waste disposal system, and poor personal hygiene of food handlers were the major findings. Multi-lateral and inter-sectoral collaboration and cooperation is mandatory to design the rapidly growing urbanization and industrialization of the Town by involving municipalities, the local administrative council, the health sector, owners of the establishments and the community to work together and comply with the optimum standards and procedures. Recommendations are forwarded to ensure customer expectations, needs, and demands. (Ethiopian Journal of Health Development: 2000, 14(1): 91-98)

Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens.

Foodborne illness of microbial origin is the most serious food safety problem in the United States. The Centers for Disease Control and Prevention reports that 79% of outbreaks between 1987 and 1992 were bacterial; improper holding temperature and poor personal hygiene of food handlers contributed most to disease incidence. Some microbes have demonstrated resistance to standard methods of preparation and storage of foods. Nonetheless, food safety and public health officials attribute a rise in incidence of foodborne illness to changes in demographics and consumer lifestyles that affect the way food is prepared and stored. Food editors report that fewer than 50% of consumers are concerned about food safety. An American Meat Institute (1996) study details lifestyle changes affecting food behavior, including an increasing number of women in the workforce, limited commitment to food preparation, and a greater number of single heads of households. Consumers appear to be more interested in convenience and saving time than in proper food handling and preparation.

Epidemiology of Viral Foodborne Disease

Virus transmission via foods begins with fecal shedding of viruses by humans. Foodborne viruses infect perorally: These same agents have alterative fecal-oral routes, including person- to-person transmission and the water vehicle. No zoonotic viruses are transmitted via foods in North America. Viruses rank high among foodborne disease agents in the United States, even though observation, diagnosis, and reporting of foodborne viral disease are inefficient. Risk assessment in developed countries considers viral infection rates and personal hygiene of food handlers, as well as the opportunities for contamination of shellfish and other foods by untreated sewage. Licensing of a vaccine against hepatitis A that could be administered to food handlers in North America would provide an important means of preventing foodborne viral disease. However, the most general concern in preventing all foodborne viral disease is to keep all human fecal contamination out of food.