Prevalence, antimicrobial susceptibility patterns and associated risk factors of Shigella and Salmonella among food handlers in Arba Minch University, South Ethiopia

Abstract

BackgroundThe availability of safe food improves health of the people that 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. Hence, the aim of this study was to determine prevalence, antimicrobial susceptibility patterns and associated risk factors of Shigella and Salmonella among food handlers in Arba Minch University, South Ethiopia.MethodsA 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. Stool sample was collected and examined for pathogens following standard procedures. Biochemical tests were done to identify the species of pathogens and sensitivity test was done using Kirby- Baur disk diffusion technique.ResultsA total of 376 food handlers were enrolled in the study with the response rate of 100% for data collected by questionnaire. About 7.4% were aged less than 20 years with majority (63.3%) lay in the working age group of 21-35 years. However, a total of 345 food handlers participated for stool examination of whom, stool cultures revealed 6.9% of Salmonella and 3% Shigella isolates. 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 infectious enteric diseases among the food handlers. All isolated pathogens were resistant to amoxicillin (100%), followed by clarithromycin (41%) and amoxicillin-clavulanic acid (35%).ConclusionThe 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, in service training on personal and food hygiene should be provided to all food handlers with regular sanitary inspection to improve adherence of food handlers to personal hygiene and food safety practices.

Prevalence and antimicrobial susceptibility pattern of Salmonella and Shigella species among asymptomatic food handlers working in Haramaya University cafeterias, Eastern Ethiopia

“…among food handlers who had more than 5 years’ work experience (61.9%) compared to less than or equal to 5 years (38.1%). This is in line with a study done in Arba Minch University, Ethiopia (32.4%) [20]. However, the results are lower compared to a study done in Mekelle University, Ethiopia in which 60% of food handlers who served for less than 5 years were infected [12].…”

“…The finding is comparable to a study conducted in Addis Ababa University, Ethiopia (3.4%) [19]; but relatively higher than reports from other parts of Ethiopia, such as Dilla University (0.93%) [8] and Mekelle University (1%) [12]. However, it is lower compared with a study done in Arba Minch University, Southern Ethiopia (6.9%) [20] and Bahir Dar, Ethiopia (80%) [4]. On the other hand, a higher rate of Shigella spp.…”

“…This is much more than an expected for the occurrence of a bacillary dysentery outbreak. However, the prevalence is lower compared to reports elsewhere from Ethiopia such as in Gondar University (2.7%) [11] and Arba Minch University (3%) [20]. The possible explanation for this variation might be due to differences in the sample size (small sample size might overestimate the proportion), geographical variation and socioeconomic conditions.…”

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

“…This finding is in line with the result obtained from the previous study done in Debre Markos Ethiopia [13]. However, this was in contrary with the findings from Addis Ababa and Arba Minch University, South Ethiopia [31, 32] where no statistical significant association between bacterial isolation and service was seen. This result indicated that food handlers with more work experience have less risk of bacterial finger nail isolation.…”

Prevalence, antimicrobial susceptibility pattern, and associated factors of Salmonella and Shigella among food handlers in Adigrat University student’s cafeteria, Northern Ethiopia, 2018

“…The sample size was determined based on the prevalence of Salmonella among university food handlers done by Mama and Alemu (2016) at Arba Minch University, South Ethiopia (6.9%) [14]. Then with a margin of error (5%), (d=0.03) and 95% level of con dence (z=1.96), the sample size was calculated as follows: See formula 2 in the supplementary les.…”