Hygienic status of food handlers.

The study demonstrated bacterial species on hands and nails of food-handlers before and after hand-washing. Those were Staphylococcus spp., Streptococcus spp., Micrococcus spp., Bacillus spp., Diphtheroid, Aeromonas hydrophila, Klebsiella pneumoniae, Acinetobacter, Enterobacter cloacae, Escherichia coli, Pseudomonas spp., Proteus mirabilis, Serratia spp., Citrobacter freundii. Before hand washing, each food-handler harboured one to eight bacterial species. After hand-washing (eight with water from plastic boxes, 97 from pipe water, 57 out of 97 (58.8%) used soap or detergent with water), disappearance of one to four bacterial strains from hands and nails were found in 47.6 per cent of food-handlers. Cultures of water used for washing from eight plastic boxes yielded Staph. spp., Strep. spp., Aeromonas hydrophila, Kleb.pneumoniae, Acinetobacter anitratus, Enterobacter cloacae. From pipe water, Diphtheroid in 4, 4.1 per cent Micrococcus in 1, 1.03 per cent were shown. Comparing bacterial species found in food-handlers with long nails and short nails, 4-8 more species were revealed in the former than the latter for 35.7 per cent. After hand-washing, there was recontamination of bacterial species in 17 food-handlers. This was probably due to dirty napkins or dresses during hand-drying or from water in plastic boxes.