Open AccessBacterial Contaminants Associated with the Hands of Food Handlers at Ahmadu Bello University, Zaria
Author(s) -
Olanrewaju Jimoh,
M. Abdulkadir,
Tabitha Yusuf,
Baraah Mohammed,
OO Ige,
Mirghani Elnager Ahmed Ibrahim,
A. Oriya,
Samson Dauda Yusuf,
Mansur Idris,
Sabbir Ahmed
Publication year - 2021
Publication title -
umyu journal of microbiology research
Language(s) - English
Resource type - Journals
ISSN - 2616-0668
DOI - 10.47430/ujmr.2161.007
Subject(s) - salmonella , hygiene , contamination , contaminated food , staphylococcus aureus , food contaminant , medicine , environmental health , food science , veterinary medicine , food preparation , food poisoning , food safety , bacteria , microbiology and biotechnology , biology , ecology , genetics , pathology
Food and water borne diseases are leading cause of morbidity and mortality in developing countries. This study identified bacterial agents contaminating the hands of food handlers at Ahmadu Bello University Zaria. A total of 205 food handlers were recruited, their hands were swabbed, processed to isolate and identify bacteria using standard microbiological techniques. Of the two hundred and five (205) participants, fifty-five (55) were positive for bacterial contamination (26.8%). Fifty-nine (59) different bacteria strains were isolated; Staphylococcus aureus was the commonest with the frequency of 29(49%). Other foodborne pathogens isolated were Escherichia coli 4(6.8%) and Salmonella subspecies IIIb 1(1.7%). It has been shown from this study that a significant proportion of food handlers’ hands were contaminated with bacterial agents. Therefore, optimizing hand hygiene programme among food handlers will help to minimize food contamination. Keywords: Hygiene, Food, contamination, Bacteria