PREVALENCE OF HELICOBACTER PYLORI AMONG FOOD HANDLERS IN A TERTIARY CARE HOSPITAL: IMPLICATION OF BETTER INFECTION CONTROL MANAGEMENT.

Document Type : Original Article

Authors

1 Department of Occupational and Environmental Medicine, Faculty of Medicine, Cairo University, Egypt

2 Department of Medical Microbiology and Immunology, Faculty of Medicine, Cairo University, Egypt.

3 Department of Internal Medicine, Faculty of Medicine, Cairo University, Egypt.

4 Department of Public Health and Community Medicine, Faculty of Medicine, Cairo University, Egypt.

Abstract

Introduction: Food handlers’ health, hygiene, and adherence to proper food handling procedures in hospitals; all play a significant role in the likelihood of spreading illnesses. Helicobacter pylori (H pylori) infection is a substantial source of illness and mortality in humans, and the International Agency for Research on Cancer classifies it as a class 1 carcinogen. Aim of Work: To assess the prevalence of H pylori among hospital food handlers and the associated risk factors and its consecutive implication on the infection control principles for food hygiene. Materials and Methods: In tertiary hospital kitchens, a cross-sectional study involving 85 food handlers was conducted. All study participants received an Arabic-structured self-administered questionnaire containing questions about socio-demographic information, drinking water source, the crowding index, and hygienic behaviors while handling food. Stool samples were analyzed for H pylori antigen. Results: Forty of the food handlers (47.1 %) were positive for H pylori. Marital status, level of education, smoking and crowding index showed a higher statistical significant difference among positive H pylori food handlers.Wearing gloves were significantly associated with negative H pylori status, meanwhile presence of animals in the house were significantly associated with positive H pylori. Animal presence in the house, high crowding index and wearing gloves were statically significant predictors of H Pylori status. Conclusion and Recommendations: The prevalence of H pylori among food handlers was relatively high, with no age, gender or residence privilege. Its risk factors included marital status, level of education, smoking and overcrowding. Wearing gloves was one of its significant predictors. Strict compliance with appropriate personal hygiene and hygienic food-handling practices is required.

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