Identifications of Intestinal Parasites, Salmonella and Shigella Species and Knowledge, Attitude and Practice of Fruit Juice Makers in Selected Sub Cities of Addis Ababa, Ethiopia.
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Date
2021-11
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Abeba University
Abstract
Background: Unpasteurized fruit juices known to cause food poisoning from harmful germs
such as Salmonella, Shigella and gastrointestinal parasites. Fruits are susceptible to different
microbes if didn’t prepared practice good hygiene in overall process. Due to that Food borne
diseases are the main public health concerns in the world, especially in developing countries.
Objective: To identify Intestinal Parasites, Salmonella and Shigella species from consumed local
fruit juices sample and juice makers and assessing their Knowledge, Attitude and Practice of
fruit juice makers.
Methods: A Cross-Sectional study was conducted at selected sub cities of Addis Ababa,
Ethiopia. Knowledge, Attitude, Practice assessment questionnaire was taken to evaluate the
factors to microbial quality and safety of local fruit juices. Different varieties of fruit juices and
stool samples from juice makers was collected and examined for microbiological tests from
February 2021 to June 2021.Juice samples were pre-enriched in Buffer Phosphate Water
followed by selecting enrichment for isolation, culture, biochemical tests, Becton Dickinson
phoenix analyzers, serotyping were used for confirmation of those pathogens. Antimicrobial
susceptibility tests were also carried out using 10 antibiotic discs on each isolate by using KirbyBauer
disc
diffusion
method.
The
data
was
entered
into
Epi info
version
3.5.4 and
analyzed
using
SPSS
version
23. A p value
≤ 0.05 at
95% CI
was
considered
as
statistically
significant.
Results: A Total of 100 fruit juice sample, 100 fruit juice makers fecal samples, 120 KAP
assessments were enrolled in the study. The majority study participants were female 108(90%).
About 27 (27%) and 17(17%) of juice makers and fruit juice samples were positive for different
intestinal parasites with the most abundant parasite of A. lumbricoides 7(7%) and E.histolytica
5(5%) from juice samples and juice makers respectively. Stool and juice cultures revealed 6%
and 5% of Salmonella isolates. While Shigella species was not isolated from both sample types.
The participants level of knowledge and attitude score were 95.8% and 63.1% and the practice
level score were 39.5%. S.Dublin were the only serotype found in both fruit juices and stool
specimen. All isolates of Salmonella were sensitive to Ciprofloxacin, Chloramphenicol,
Sulfamethoxazole trimethoprim, Nalidixic acid, Ceftriaxone and only Gentamycin and
Tetracycline shows the highest intermediate. But resistant to Erythromycin, Ampicillin,
Amoxicillin Clavunilic acid.
Conclusion: The results clearly illustrated the fresh juices preparations didn’t meet public health
standards. They know their work but poor practice indicated. Such foods are responsible to
causes food borne diseases specially carrier to many kinds of intestinal parasites and
enteropathogenic bacterias. Therefore, policy makers and implementers must adopt strict
measures and supervision to the vendors about food safety and hygienic practices to update the
guidelines and standards for fruit products preparations. Certain antibiotics for Salmonella from
fecal and non-fecal source gives exceptional result for further study since multiple drug
resistance of many antibiotics still differentiated that affect drug viability to Salmonella species.
Description
Keywords
Fruit juice, Contaminations, Salmonella species, Shigella species, Antimicrobial resistance, Knowledge, Attitude, Practice