Abstract:
Background: Food borne diseases continue to be a major global health problem and are the
leading causes of morbidity and mortality in developing countries. Food handlers play a major
role in the transmission of food borne pathogens via hands. This study aimed to assess the
bacterial hand contamination among food handlers working in the student cafeterias of Jimma
University main campus.
Methods and materials: A cross-sectional study was conducted from May 2012 to April 2013
among food handlers working in the student cafeterias of JU main campus. The data was
collected by using structured questionnaire and observational checklist. Hand rinse samples was
collected from participants and microbiologically examined for the presence of potential food
borne bacterial contaminants using standard laboratory methods. The data was entered into a
computer and analyzed using SPSS version-16.0 software.
Result: Among 230 food handlers, 114(49.6%) were tested positive for one or more potential
food borne bacterial contaminants, and 73(31.7%) were tested positive for enteric pathogens. A
total of 171 bacterial hand contaminants were isolated. S. aureus 54(23.5%), Klebsiella
spp. 37(16.1%), E.coli 25 (10.9%), Enterobacter spp. 21(9.1%), Citrobacter spp. 10(4.3%),
Serratia marcescens 6 (2.6%), Pseudomonas aeruginosa 8(3.5%), Proteus spp. 5(2.2%),
Providencia rettegri 3(1.3), and salmonella spp. 2(0.9%) were isolated with their
corresponding prevalence rate. Bacterial hand contamination rate have significant association
with service years (Chi-square=13.732, DF=4, P=0.008), age (χ2= 11.308, P=0.010) and
cleanness of outer garments (χ2=7.653, P=0.006).
Conclusion: The findings of this study emphasized the importance of food handlers’ hands as a
potential vector for potential food borne bacterial contaminants which could constitute a
potential risk to food borne outbreaks. New employees and young and inexperienced food
handlers should be well trained on personal hygienic practices pointing out on the importance of
hand hygiene and appropriate hand washing techniques.
