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Prevalence of intestinal parasites and its risk factors among food handlers in food services in Nekemte Town, West Oromia, Ethiopia

Authors Eshetu L, Dabsu R, Tadele G

Received 6 September 2018

Accepted for publication 5 February 2019

Published 8 May 2019 Volume 2019:10 Pages 25—30

DOI https://doi.org/10.2147/RRTM.S186723

Checked for plagiarism Yes

Review by Single-blind

Peer reviewers approved by Dr Andrew Yee

Peer reviewer comments 4

Editor who approved publication: Dr Mario Rodriguez-Perez


Legesse Eshetu,1 Regea Dabsu,2 Geletta Tadele2

1Department of Microbiology, Nekemte Regional Laboratory, Nekemte, Ethiopia; 2Department of Medical Laboratory Sciences, Institute of Health Sciences, Wollega University, Nekemte, Ethiopia

Background: Food-borne diseases are a public-health problem in developed and developing countries. The World Health Organization (WHO) estimated that in developed countries, up to 30% of the population suffers from food borne diseases each year and more in developing countries, where up to 2 million deaths are estimated per years.
Objective: To assess the prevalence of intestinal parasites and its associated risk factors among food handlers in Nekemte town.
Methods: A cross-sectional study was conducted in Nekemte from April to May, 2016. A total of 240 food handlers were selected using a simple random-sampling technique from hotels, bars, and restaurants. Data were collected using pretested questions and stool-specimen examination for intestinal parasites. For intestinal parasites, stool-sample examinations were done using wet-mount and concentration methods. Data analysis was done using SPSS version 20. Associations among intestinal parasites and risk factors were determined using logistic regression and P
Results: The prevalence of intestinal parasites in this study was 52.1%. Entamoeba histolytica/dispar was the most predominant parasite (56.8%), followed by Ascaris lumbricoides (26.4%), Taenia saginata (16%), and hookworm (16.8%). Hygienic practice such as hand washing after toilet by water, hand washing after toilet by water and soap, trimming of finger nail, wearing proper working clothes and shoes were statistically significant with intestinal parasitic infection if not regularly performed (P<0.05).
Conclusion: The prevalence of intestinal parasites in this study was high, with single double, and triple infection. Food handlers should practice safe food preparation and food service to reduce the probability of intestinal parasite infection.

Keywords: food handlers, intestinal parasite, Nekemte town

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