Hand Contamination among Food Handlers
H. K. Allam
Community Medicine and Public Health, Faculty of Medicine, Menoufia University, Egypt.
M. A. Al-Batanony *
Community Medicine and Public Health, Faculty of Medicine, Menoufia University, Egypt and Family and Community Medicine, Unaizah Medical College, Qassim University, KSA.
A. S. Seif
Tropical Medicine, Shebin Al-Kom Educational Hospital, Menoufia Governorate, Egypt.
E. T. Awad
Medical Microbiology, Shebin Al-Kom Educational Hospital, Menoufia Governorate, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Food handlers act as a vehicle for microorganisms causing a potential risk to the public health. Hands contamination of food handlers can be used as an indicator of their behavior regarding food-related practice and personal hygiene.
Aim of the Study: To assess hand contamination among food handlers working in Menoufia University and Shebin Al-Kom Educational hospital kitchens and the effect of a health education session over them.
Subjects and Methods: A seventy two food handlers were the target group of this study. A pre-structured questionnaire was filled including socio-demographic data beside questions regarding risk factors for contamination and personal hygiene practices during dealing with food. Hand rinse sample was taken from each participant to detect the contaminants. A brief and simple health education session was held regarding personal hygiene practices. Three months later, the same kitchen was revisited to appraise the participants’ hygiene compliance where another hand sample rinses were taken.
Results: Both Staphylococcus Epidermidis and Escherichia coli (41.7%) followed by Staphylococcus aureus (29.2%) were the prevalent organisms. A significant reduction in hand contamination was achieved after the interventional health education session. Being illiterate, ignoring hand wash after toilet or touching dirty materials and having long fingernails were the significant risk factors for hand contamination.
Recommendations: periodic interventions on food safety, proper hand washing procedures and good hygiene practices beside regular medical checkup are necessary to improve food handlers’ hygiene practices.
Keywords: Hand contamination, food handlers, prevalence