Bacterial assessment of food handlers in Sari City, Mazandaran Province, north of Iran

Abstract

Food handlers with poor personal hygiene could be potential sources of infection due to pathogenic bacteria. This study was designed to determine the prevalence of bacterial infestation among the food handlers attending the public health center laboratory in Sari, northern Iran for annual check-up. This study was performed from September 2013 to August 2014. Stool samples, fingernail specimens of both hands and nasal swabs were collected from 220 male and female food handlers of different jobs, aged between 17-65 years. The samples were cultured on bacteriological culture media and bacterial species were identified following standard procedures. A structured questionnaire was used to record sociodemographic and behavioral data analysis of the food handlers. Of the total 220 subjects examined, 62.2% showed positive culture for different bacterial species from their fingernail contents, 65.4% were found to be harboring Staphylococcus aureus in their nostrils and 0.9% tested positive for Shigella boydii from stool samples. Staphylococcus aureus was the predominant bacteria isolated from fingernail specimens (46%), followed by Escherichia coli (29.2%), Coliforms (18.2%) and Pseudomonas aeruginosa (6.6%). This study showed a statistically significant difference in the rate of bacterial infestation between different occupational categories (p=0.04). Butchers showed the highest prevalence of bacteria (86.6%) in their fingernail contents, followed by fast food workers (76.5%), bakers (73.5%), chicken store workers (73%), school cafeterias staff (53.3%), restaurant workers (46.9%) and fruit/vegetables sellers (42.5%). The highest rate of nasal carrier for Staphylococcus aureus was observed among chicken store workers 14/17(20.8%). These findings indicate the need for intensive training/retraining and health education of all food service employees and strengthening the existing screening methods to control the problem of bacterial infestation in food handlers.

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

“…However previous study conducted in Jimma indicates significant association between bacterial hand contamination rates with age [16]. Similarly, finding in Sari, northern Iran, showed that statistical significant association was observed particularly bacterial infestation comparable for educational level and handwashing practice after using toilet [22]. But this may be due to the small sample size.…”

“…In addition, isolation of Staphylococcus aureus in this study was because it is the true pathogenic bacteria included in the resident microflora of the skin and nose. Food handlers can easily contaminate food with Staphylococcus aureus (common cause of food poising) if they do not wash their hands properly after using toilet and after making contact with their nose [22]. Tambekar et al also reported the reduction in the number of pathogens after hand washing [23].…”

Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan

“…Media yang ditularkan dapat melalui makanan, air, kuku, dan tangan melalui perilaku yang tidak higiene. 4 Strain tertentu seperti E coli terbukti merupakan bakteri patogen dan dapat menyebabkan keracunan makanan yang parah. 5 Penelitian di Iran menunjukkan sebanyak 21,8% kuku penjamah makanan di hotel memiliki Staphylococcus aureus, E. coli (15,6%), dan coliform (9,4%).…”

“…5 Penelitian di Iran menunjukkan sebanyak 21,8% kuku penjamah makanan di hotel memiliki Staphylococcus aureus, E. coli (15,6%), dan coliform (9,4%). 4 Hal ini mengindikasikan adanya kontaminasi pada makanan, air, atau penjamah makanan serta perilaku higiene yang buruk ketika proses penyelenggaraan makanan. 6 Penjamah makanan diharapkan memiliki perilaku higiene yang baik sehingga menurunkan terjadinya kontaminasi silang, dan pada akhirnya dapat melindungi konsumen dari penyakit yang disebabkan oleh makanan.…”

“…Mikroorganisme yang hidup pada tubuh manusia dapat menyebabkan penyakit yang ditularkan melalui makanan, yang terdapat pada kulit, hidung, mulut, saluran pencernaan, rambut, kuku, dan tangan. 4 Oleh karena itu pentingnya higiene perorangan bagi penjamah makanan, salah satunya yaitu untuk mencegah terjadinya kontaminasi dari penjamah makanan ke makanan yang diolah.…”