Prevalence and Associated Risk Factors of Salmonella, Shigella, and Intestinal Parasites among Food Handlers in Motta Town, North West Ethiopia

Abstract EN

Background.

Intestinal parasite, Salmonella, and Shigella infections are the main public health concerns in the world, especially in developing countries due to inaccessibility of safe water and unhygienic food handling practices of food handlers.

Methods.

A cross-sectional study was conducted in food handlers in Motta town, from February 2019 to April 2019.

The study was undertaken to determine the prevalence and associated risk factors of Salmonella, Shigella, and intestinal parasites among 243 food handlers.

Sociodemographic and risk factors were collected using pretested structured questionnaire.

The stool sample was collected and examined with direct wet mount and concentration techniques.

Culture was performed using xylose lysine deoxycholate agar and MacConkey agar and biochemical tests like Klinger iron agar (KIA), lysine iron agar (LIA), Simmons citrate agar, sulphide indole motility test, citrate utilization, and urease production test were conducted to isolate Salmonella species and Shigella species.

An antibiotics susceptibility test was performed with Mueller-Hinton agar using the disk diffusion method.

Data were entered using statistical package Epi-Data Version 3.1 and analysed with logistic regression using SPSS version 25 and Fisher’s exact test.

A p value < 0.05 at 95% CI was considered as statistically significant.

Results.

The prevalence of intestinal parasite, Salmonella, and Shigella was 27.6%, 2.5%, and 1.6%, respectively, and hookworm was the predominant intestinal parasite detected in the stool.

Antimicrobial resistance was observed in ampicillin and tetracycline (100%) in Salmonella species and Shigella species.

Risk factors like fingernail status, fruit washing before eating, cleaning utensils, and regular shoe wearing habit were associated with intestinal parasite, whereas fingernail status and wearing kitchen gown during food service were significantly associated with Salmonella and Shigella infections.

Conclusion.

The prevalence of intestinal parasitic infections, Salmonella, and Shigella infections in this study indicates the importance of food handlers as probable sources of enteropathogenic infections.

Food handlers should have follow-up on the order of food safety rules and keep their personal hygiene.

Hotel owners are responsible to control the health status and their created awareness by given food hygiene training for food handlers.

Therefore, policy-makers and implementers should focus on the risk factors to reduce the prevalence below the level of public health importance.