@article{MAKHILLRJMS202216212283,
    title = {Prevalence of Bacteria and Parasites Among Food Handlers in a Community in South- South, Nigeria},
    journal = {Research Journal of Medical Sciences},
    volume = {16},
    number = {2},
    pages = {15-25},
    year = {2022},
    issn = {1815-9346},
    doi = {rjmsci.2022.15.25},
    url = {https://makhillpublications.co/view-article.php?issn=1815-9346&doi=rjmsci.2022.15.25},
    author = {K.O.,B.A.,E.O.,A.I. and},
    keywords = {food handlers,restaurants,streptococcus,staphylococcus,parasites,Bacteria},
    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.}
    }