Prevalence of Salmonella typhi and intestinal parasites among food handlers in Mekelle University student cafeteria, Mekelle, Ethiopia

Food borne diseases are one among the most significant factors affecting public health related issues globally. The related problems are high in the developing countries, due to the difficulties in adopting optimal hygienic practices during food handling. The aim of this study was to evaluate the prevalence of Salmonella typhi and intestinal parasites in the stool samples of food handlers in Mekelle University student cafeteria, in the city of Mekelle, Ethiopia. Food handlers, infected or carriers plays a role in the transmission of infections to the public especially in the society, community and to the patients in hospitals. A cross sectional study was conducted during the period of December 2012 to August 2013. Stool samples were collected from 307 food handlers in the student's cafeteria. Microscopic examination and culturing of the samples were performed for the isolation of intestinal parasites and Salmonella species, respectively. Out of the 307 food handlers enrolled in the study, one hundred sixty one (52.4%) stool specimens were positive for different intestinal parasites. Entamoeba histolytica/dispar was the most prevalent parasite (32.3%), followed by Giardia lamblia (4.9%) and Schistosoma mansoni (2.6%). In which four (1.3%) stool specimens were positive for mixed parasites. Only three (1%) S. typhi were isolated from the food handlers and evaluated for antibacterial sensitivity pattern against the commonly used antibiotics. Statistically significant analysis was seen between the intestinal parasite and sex (X2=6.603, df=1, P=007), year of service (X2=21.2, df=6, P=002) and level of education (X2=11.779, df=4, P=019). Our investigation reveals that there is high prevalence of enteric pathogens among food handlers which indicates the improper hygienic practices and no standard protocols among the food-handlers who are working in the student's cafeteria. Hence, proper educations, protocols, training programs on the hygienic practices and regular medical checkup among food-handlers will help to control the prevalence of intestinal pathogens and parasites at certain limits. © 2014 Elsevier Ltd.