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Title: Prevalence of Salmonella and Shigella among Food Handlers in Catering Establishments in Hawassa University, Hawassa, Ethiopia
???metadata.dc.contributor.*???: Dr. Daniel Asrat
Moges, Desta
Keywords: shigella, intestinal parasites;Ethiopia;salmonella;Food handlers;Hawassa
Issue Date: 10-May-2012
Publisher: aau
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 consumers.
Appears in Collections:Thesis - Medical Parasitological

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