Presence of Pathogenic Enterobacteriaceae on Fingertips of Food Handlers

Abstract

Abstract Introduction: Food handlers who prepare or handle food and utensils used to prepare or transport food can contaminate food directly or indirectly. Indirect transmission is generally caused by contamination of the fingers of the food handlers. Compared to other parts of the hand, the parts beneath the fingernails, which are the nail beds, can act as vectors that spread microorganisms through cross-contamination. Objectives: The objectives of this study are to determine the hygienic status and transport of pathogenic Enterobacteriaceae at the fingertips of food handlers, a study was carried out. Methodology: A community-wide cross-sectional study was conducted, considering 50 participants from the medical college; the swabs were taken from the nail beds and fingertips to the laboratory to inoculate over the selective medium, i.e., MacConkey agar and XLD agar. The data were analyzed using Epi Info statistical software. Results: Fifty participants were tested for the presence of pathogenic Enterobacteriaceae on both hands, of which only 11 (22%) participants tested negative for Enterobacteriaceae growth on either of their hands. Of 50, 30 participants had their nails properly trimmed and 31 participants said they would not work if they got sick. Conclusions: There is a need to educate food handlers about their hygiene and the effect of their hygiene on the possibility of contamination of food. Management must take active steps to minimize the possibility of food contamination.