Bacterial Profile and Antimicrobial Susceptibility Pattern among Food Handlers at Gondar University Cafeteria, Northwest Ethiopia
|Department of Microbiology, School of Biomedical and Laboratory Sciences, College of Medicine and Health Sciences, Gondar University, Ethiopia Ethiopia
|Corresponding Author :
Department of Microbiology
School of Biomedical and Laboratory Sciences
College of Medicine and Health Sciences
Gondar University, P. O box-196, Ethiopia
Tel: 251-19 18191803
E-mail: [email protected]
|Received February 26, 2013; Accepted April 25, 2013; Published April 30, 2013
|Citation: Dagnew M, Tiruneh M, Moges F, Gizachew M (2013) Bacterial Profile and Antimicrobial Susceptibility Pattern among Food Handlers at Gondar University Cafeteria, Northwest Ethiopia. J Infect Dis Ther 1:105. doi:10.4172/2332-0877.1000105
|Copyright: © 2013 Dagnew M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Salmonellosis and shigellosis remain a major public health problem across the globe. The problem is severe in developing countries due to difficulties in securing optimal hygienic food handling practices. The aim of this study was to assess the prevalence of Salmonella, Shigella other public health important bacteria
and their susceptibility pattern, and hygienic practice of the food handlers among food handlers at the University of Gondar student’s cafeteria.
Methods: A cross sectional study was conducted. Serum, stool and finger nail swabs were investigated in respective of the procedure for Salmonella, Shigella and other public health important bacteria following standard
Of 300 food handlers, 256 (85.3%) were females. Only 27.5% of the food handlers knew that infected food handlers are risk for food contamination
. Eight (2.7%) Shigella species and 4 (1.3%) Salmonella Typhi were isolated from stool cultures of food handlers. Coagulase-negative staphylococci were the predominant bacteria species (33%) isolated from finger nail bed, followed by S. aureus (16%), E. coli (2.67%). and Klebsiella species (1.67%). All isolated Salmonella Typhi were resistant
to chloramphenicol (100%). All Shigella species were sensitive to ciprofloxacin. Three (6.3%) of S.aureus isolates were resistant for methicilin.
Conclusion: Isolation of Salmonella, Shigella and other public health important bacteria from food handlers may pose significant risk on the consumers. Therefore, it is essential for University of Gondar to implement food handlers training on food safety, conduct periodic medical checkup and continuous monitoring of personal hygiene.