FOOD HYGIENE AND INTESTINAL PARASITISM: A COMPARATIVE STUDY OF HOSPITAL-BASED AND SCHOOL FOOD HANDLERS IN IBADAN, NIGERIA
Abstract
Introduction: The practice of occupational health in the food industry is different
from other industries as it protects both the health of the workers and of consumers.
According to the WHO, in 2005, there were 1.8 million deaths from diarrhoea
diseases, many from contamination of food and drinking water; 20% of which
involved food handlers in food services. This study sought to assess and compare the
knowledge, attitude and practices of, and the prevalence of intestinal parasitism
between the food handlers in the University College Hospital, UCH, Ibadan and those
in the government-owned secondary schools in Ibadan.
Methodology: A comparative cross-sectional study was conducted among food
handlers in the UCH and sampled secondary schools in Ibadan. A semi-structured,
interviewer- administered questionnaire was used to obtain information on
respondents’ socio-demographic characteristics, knowledge, attitude and practice of
food hygiene. Stool samples were collected for microbiological examination for ova
and parasites. Data were analysed using SPSS version 11.
Result: A total of 270 food handlers were interviewed; 90 in the UCH and 180 in
secondary schools. Their mean age was 34.49 + 12.69 (UCH) compared with 43.00 +
10.54 years (school food handlers). There were 24 (26.7%) males among the hospital
food handlers compared to 2 (1.1%) among the school food handlers. Majority, 175
(97.2%) of the school food handlers were married compared to over half (54.4%) of
the hospital food handlers (p = 0.000). Thirty one (34.4%) of the hospital food
handlers compared with 7 (3.9%) of the school food handlers had higher education.
Over half (51.1%) of the hospital food handlers compared with only 3 (1.7%) of the
15
school food handlers had never had food handlers’ training (p = 0.000) while 73
(81.1%) of the hospital compared with none of the school food handlers had ever had
food handlers’ test (Fisher’s exact = 0.000).
Knowledge was good in both groups, 89 (98.9%) for hospital and 178 (98.9%) for
school food handlers. The only area of poor knowledge was on disease pathogens
involved in food poisoning where only 9 (10.0%) of hospital and 3 (1.7%) of school
food handlers passed (Fisher’s exact = 0.003). Attitude was also good in both groups,
88 (97.8%) for hospital compared to 170 (94.4%) for school food handlers, except on
attitude to not refreezing already defrosted food where 55 (61.1%) of hospital
compared with 157 (87.2%) school food handlers had the wrong attitude (p = 0.000).
Overall, food hygiene practice was good with all the respondents in both groups
having self-reported good practice. Five (5.6%) hospital compared to 3 (1.7%)
school food handlers had ascariasis (p = 0.076). There was no statistically significant
association between intestinal parasitism and food handling practices. Effects of
education and other factors could not be explored due to the small number of some
variables.
Conclusion and recommendation: This study showed that both hospital and school
food handlers in Ibadan had good knowledge, attitude and practices of food hygiene;
and both groups had low intestinal parasitism. The single most important factor
affecting their knowledge, attitude and practices of food hygiene might have been
educational status, though this could not be conclusively ascertained. Food handlers’
training should be continued and updated by the Oyo state government and it should
be started by the UCH management.
