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|Title: ||Prevalence of Salmonella and Shigella among Food Handlers in Catering Establishments in Hawassa University, Hawassa, Ethiopia|
|Authors: ||Moges, Desta|
|Advisors: ||Dr. Daniel Asrat|
|Keywords: ||shigella, intestinal parasites|
|Copyright: ||Sep-2010 |
|Date Added: ||10-May-2012 |
|Abstract: ||Background: Food borne diseases such as salmonellosis, shigellosis and intestinal
parasitosis remain a major public health problem across the globe. The problem is severe in
developing countries due to difficulties in securing optimal hygienic food handling
practices. Food handlers may be infected by a wide range of enteropathogens and have been
implicated in the transmission of many infections to the public in the community and to
patients in hospitals. In Ethiopia, published information about prevalence of enteric
pathogens among food handlers is very scarce.
Objective: To determine the prevalence of Salmonella, Shigella and Intestinal parasites
among food handlers in catering establishments in Hawassa University, Hawassa, Ethiopia.
Methodology: Cross sectional study was conducted from February 2010 through April 2010
at different catering establishments, in Hawassa University, Hawassa town, Ethiopia. Stool
and blood specimens were collected from 272 food handlers. Microscopic examination and
culture were performed on stool specimens for isolation of intestinal parasites and
salmonella and shigella, respectively. In addition, all food handlers were screened for S.
typhi using Widal test.
Results: Of the total 272 food handlers screened for enteric pathogens, 20.6% were found to
be positive for different types of intestinal parasites. Among the parasites, A. lumbricoides
was the most prevalent parasite (9.6%), followed by S. stercoralis (2.2%) and E. histolytica
/dispar (2.2%). Shigella spp. was detected in 0.4% of food handlers. No salmonella was
detected in stool cultures. Twenty-two (8.1%) of food handlers were positive for Widal test.
Conclusion: The findings of high prevalence of enteric pathogens among food handlers in
the present study indicate the hygiene practice of the food-handlers working in catering
establishments of the study site is very poor. Education and training in good-hygiene
practices should be provided to all food-handling personnel which are effective means of
preventing the transmission of enteric pathogens from food-handling personnel via food to
|Appears in:||Thesis - Medical Parasitology|
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