Prevalence, antimicrobial susceptibility patterns and associated risk factors of Shigella and Salmonella among food handlers in Arba Minch University, South Ethiopia
Prevalence, antimicrobial susceptibility patterns and associated risk factors of Shigella and Salmonella among food handlers in Arba Minch University, South Ethiopia
复制标题
DOI：
10.1186/s12879-016-2035-8
复制
发表时间：
2016-11-21
影响因子：
3.7
通讯作者：
Alemu, Getaneh
中科院分区：
文献类型：
--
作者：
Mama, Mohammedaman;Alemu, Getaneh
背景资料：安全食品的供应改善了人民的健康，有助于提高生产力，并为发展和减贫提供了一个有效的平台。另一方面，不安全的食品处理和加工可成为传播各种致病因子的媒介。食物受污染的风险，主要视乎食物处理人员的健康状况、个人�生、食物�生知识和习惯而定。因此，食源性疾病是发达国家和发展中国家的一个公共卫生问题，埃塞俄比亚也是如此。因此，本研究的目的是确定流行率，抗菌药物的敏感性模式和相关的危险因素，志贺氏菌和沙门氏菌之间的食品处理在Arba明奇大学，南Ethiopia.Methods：一个横断面研究进行了食品处理在Arba明奇大学学生食堂从2015年4月至6月。采用结构式问卷收集社会人口学资料及相关危险因素。按照标准程序采集粪便样本并检查病原体。结果：共调查376名食品从业人员，问卷调查有效率为100%。约7.4%的人年龄在20岁以下，大多数（63.3%）是21-35岁的工作年龄组。然而，共有345名食品处理人员参加了粪便检查，粪便培养显示6.9%的沙门氏菌和3%的志贺氏菌分离株。指甲状况（AOR= 0.033）、如厕后洗手习惯（AOR= 0.006）和徒手接触食物（AOR= p < 0.001）是食品处理人员中感染性肠道疾病的独立预测因素。所有分离出的病原菌均对阿莫西林耐药（100%），其次是克拉霉素（41%）和阿莫西林-克拉维酸（35%）。这项研究还揭示了不良的个人卫生习惯，如洗手习惯不良。因此，应向所有食品处理人员提供入职前和在职培训，以确保他们在个人卫生和食品安全方面有更好的表现，并定期进行卫生检查。
Background: The 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.Methods: A 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.Results: A 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%).Conclusion: The 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.