Authors : K.O. Iyevhobu, A.I. Airefetalor, E.O. Edo, B.A. Ken-Iyevhobu and A.A. Jabbo
Abstract: A food handler is a person with any job that requires them to handle unpackaged foods or beverages and be involved in preparing, manufacturing, wait service, inspecting or even packaging food and beverage items. This study was carried out to assess the prevalence of bacteria and parasites carriage among food handlers in Ekpoma, Esan West Local Government Area, Edo State. Participants were selected from Bars, Restaurants, Butcher/suya shops and included all staff that prepare and serve food. A total of one hundred samples were collected from different food handlers in Ekpoma, Edo State. Structured and pre-tested self-administered questionnaires were used to obtain information on socio-demographic characteristics. The stool samples were collected into clear, transparent, wide mouthed universal containers without disinfectant or detergent residue and tight-fitting leak proof lids. Finger nail content was obtained with the aid of a sterile swab stick. The sample analysis was carried out using standard bacteriological and parasitological examination techniques. The results shows bacteria and parasites isolated from fingernail content and stool samples of food-handlers in Ekpoma. For finger nail contents, bacteria isolated include, Staphylococcus epidermidis (52%), Staphylococcus aureus (36%) and Streptococcus species (12%). While that of stool, the parasites isolated were Ascaris lumbricoides (14%) and Hookworm (6%), while the bacteria isolated for stool culture include; Staphylococcus epidermidis (36%), Escherichia coli (28%) and Salmonella species (12%). The results on sensitivity showed that Zinnacef had the highest sensitivity to Staphylococcus (44.4%). This was followed by Ciprofloxacin (27.8%). The lowest sensitivity was recorded for Ampiclox (5.6%). Furthermore, the result showed that Salmonella species was more sensitive to Chloramphenicol (75%) followed by Ciprofloxacin (50%) and Amoxacillin (50%). Hence, this study showed that food handlers are predisposed to either one of these micro-organisms. Therefore, both traditional and new technologies for assuring food safety should be employed and fully exploited by food handlers.
K.O. Iyevhobu, A.I. Airefetalor, E.O. Edo, B.A. Ken-Iyevhobu and A.A. Jabbo, 2022. Prevalence of Bacteria and Parasites Among Food Handlers in a Community in South- South, Nigeria. Research Journal of Medical Sciences, 16: 15-25.