Department of Medical Laboratory Science, College of Medicine and Health Sciences, Debre Markos University, Debre Markos, Ethiopia.
Department of Medical Laboratory Science, College of Medicine and Health Sciences, Debre Markos University, Debre Markos, Ethiopia.
Int J Infect Dis. 2018 Oct;75:74-79. doi: 10.1016/j.ijid.2018.08.008. Epub 2018 Aug 23.
Food-borne diseases are a major health problem in developing countries including Ethiopia. This study determined the prevalence and antibiotic susceptibility patterns of Shigella and Salmonella among food handlers working in student and staff food service establishments at Debre Markos University.
A laboratory-based cross-sectional study was conducted among 220 food handlers from January 2015 to June 2016. Stool and fingernail samples from the subjects were cultured on bacteriological culture medium, and Shigella and Salmonella were isolated and identified following standard procedures. Antimicrobial susceptibility testing was performed for all isolates using the Kirby-Bauer disk diffusion method.
The overall prevalence of Shigella and Salmonella in this study was 5.9%, with 3.6% of stool specimens testing positive for Salmonella species and 2.3% testing positive for Shigella species. None of the food handlers had positive cultures for Shigella or Salmonella in respect of their fingernail specimens. The isolation of either Shigella or Salmonella had a significant inverse relationship with the number of service years (p=0.017). All isolates of Shigella and Salmonella were 100% susceptible to ciprofloxacin, norfloxacin, and gentamicin. However, all isolated pathogens were resistant to ampicillin (100%).
The findings of this study highlight the importance of food handlers in the transmission of pathogens to the customers (students and the general population). Screening of food handlers, training for food handling and hand hygiene practices, and regular monitoring of the food handling practices should be done in order to avoid diseases that can be acquired through improper food handling, like bacterial infections.
食源性疾病是包括埃塞俄比亚在内的发展中国家的一个主要健康问题。本研究旨在确定在 Debre Markos 大学学生和员工餐饮服务机构工作的食品从业人员中志贺氏菌和沙门氏菌的流行率和抗生素敏感性模式。
2015 年 1 月至 2016 年 6 月期间，对 220 名食品从业人员进行了基于实验室的横断面研究。对研究对象的粪便和指甲样本进行细菌培养，并按照标准程序分离和鉴定志贺氏菌和沙门氏菌。对所有分离株采用 Kirby-Bauer 纸片扩散法进行药敏试验。
本研究中志贺氏菌和沙门氏菌的总流行率为 5.9%，粪便标本中沙门氏菌的检出率为 3.6%，志贺氏菌的检出率为 2.3%。没有任何食品从业人员的指甲标本中培养出志贺氏菌或沙门氏菌。无论是志贺氏菌还是沙门氏菌的分离，与服务年限呈显著负相关（p=0.017）。所有志贺氏菌和沙门氏菌分离株对环丙沙星、诺氟沙星和庆大霉素均 100%敏感。然而，所有分离的病原体对氨苄西林（100%）均有耐药性。
本研究结果强调了食品从业人员在将病原体传播给顾客（学生和一般人群）方面的重要性。应该对食品从业人员进行筛查、进行食品处理和手部卫生培训，并定期监测食品处理操作，以避免因不当食品处理而导致的细菌性感染等可获得性疾病。
