Personal Hygiene Practices of Food Handlers and the Bacteriological Quality (Escherichia coli) of the Vegetable Salad in Private Hospitals’ in Mombasa County

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ?10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.

Food Handlers' Knowledge of Food Hygiene Practices and the Bacteriological Quality (Staphylococcus aureus) of Vegetable Salad in Private Hospitals in Mombasa County

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ≥10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli & Vegetable Salad.