ABSTRACT

Background: The availability of safe food improves health of the people and contributes to
productivity and provides an effective platform for development and poverty alleviation. On
the other hand, unsafe food handling and processing can serve as a vehicle for the
transmission of a variety of disease causing agents. The risk of food getting contaminated
depends largely on the health status of the food handlers, their personal hygiene, knowledge
and practice of food hygiene. Food borne diseases are therefore; a public health problem in
developed and developing countries which is also true for Ethiopia.
Objectives: To determine bacterial, parasitic infections and associated risk factors among
food handlers working in cafeterias of Arba Minch University, Ethiopia
Method: A cross sectional study was conducted among food handlers in Arba Minch
University students cafeteria from April- June, 2015. Structured questionnaire was used to
collect socio demographic data and associated risk factors. The samples were examined for
bacteria and intestinal parasites following standard procedures. Biochemical tests were done
to identify the species of bacterial isolates.
Results: A total of 376 food handlers were enrolled in the study so that the response rate was
100%. The majority of study participants were females 273 (72.6%). A total of 345 food
handlers participated for stool examination of whom, 123 (36%) were found to be positive for
different intestinal parasites. The most abundant parasite was E. histolytica/dispar 48 (14%)
followed by A. lumbricoides 32 (9.3%). The logistic regression analysis result indicated that
prevalence of intestinal parasites had statistically significant association with finger nail
status (AOR= 0.004), hand washing practice after toilet (AOR= 0.029), hand washing
practice before food handling (AOR= 0.034), preparing food when suffering from disease
(AOR= 0.023) and using common knife for cutting raw flesh food and other food (AOR=
0.046). Stool cultures revealed 6.9% of Salmonella isolates (Sero-grouping on Salmonella
isolate was not done), while Shigella species account 3% of the stool samples obtained from
food handlers. Finger nail status (AOR= 0.033), hand washing practice after toilet (AOR=
0.006) and touching food with bare hands (AOR= p< 0.001) were independent predictors of
intestinal bacterial infection among the food handlers.
Conclusion: The present study showed high prevalence of enteropathogens among the study
participants. The study also revealed poor personal hygiene like poor practice of hand
washing. Therefore, pre placement training and in service training on personal and food
hygiene should be provided to all food handlers and regular sanitary inspection should be
there to improve adherence of food handlers to personal hygiene and food safety practices.

Key words: food handlers, risk factors, enteropathogen, Arba Minch, Ethiopia