Abdel-Dayem Muna, Al Zou'bi Renad, Hani Rehan Bani, Amr Zuhair Sami
Prince Iman Center for Research and Laboratory Sciences, King Hussein Medical Center, Amman, Jordan.
Department of Biology, Jordan University of Science and Technology, Irbid, Jordan.
J Microbiol Immunol Infect. 2014 Oct;47(5):377-80. doi: 10.1016/j.jmii.2013.06.001. Epub 2013 Aug 8.
BACKGROUND/PURPOSE: Intestinal parasitic and bacterial infections constitute a major health issue in developing countries. The present study investigates and assesses infection rates among food handlers with intestinal parasites and microbial agents in luxurious hotels in the Dead Sea area of Jordan.
A total of 901 stool samples were collected from food handlers (35 females and 866 males) employed in four main hotels in the Dead Sea area. Fecal samples were examined microscopically for intestinal parasites. Standard culture and biochemical techniques were used for the isolation and identification of Salmonella and Shigella spp. in stool samples.
Five species of protozoan (Blastocystis hominis, Giardia intestinalis, Entamoeba coli, Entamoeba histolytica, and Endolimax nana), one helminth (Hymenolepis nana), and one cylindrical worm (Enterobius vermicularis) were recovered with an overall infection rate of 3.7%. G. intestinalis was the most prevalent parasitic infection with infection rate of 2.44%. All samples were negative for both Salmonella and Shigella.
Findings highlight the important role of food handlers in the transmission of intestinal parasites to high-class clients accommodated in luxury hotels, and stress the urgent need for regular health and parasitologic examination of food handlers.
背景/目的：肠道寄生虫和细菌感染是发展中国家的一个主要健康问题。本研究调查并评估了约旦死海地区豪华酒店食品从业人员肠道寄生虫和微生物病原体的感染率。
从死海地区四家主要酒店的食品从业人员（35名女性和866名男性）中总共采集了901份粪便样本。粪便样本经显微镜检查以检测肠道寄生虫。采用标准培养和生化技术对粪便样本中的沙门氏菌和志贺氏菌进行分离和鉴定。
共检出5种原生动物（人芽囊原虫、十二指肠贾第虫、结肠内阿米巴、溶组织内阿米巴和微小内蜒阿米巴）、1种蠕虫（微小膜壳绦虫）和1种线虫（蠕形住肠线虫），总感染率为3.7%。十二指肠贾第虫是最常见的寄生虫感染，感染率为2.44%。所有样本的沙门氏菌和志贺氏菌检测均为阴性。
研究结果凸显了食品从业人员在将肠道寄生虫传播给豪华酒店高端客户方面的重要作用，并强调了对食品从业人员进行定期健康和寄生虫学检查的迫切需求。
