ArticleJournal of multidisciplinary healthcare2021
Effect of Microbial Quality of Washing Water on Hand Hygiene Status of Food Handlers in Jimma Town: Implication for Food Hygiene and Safety.
Article in Journal of multidisciplinary healthcare, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Trial
- Antimicrobial ResistantPathogens (Basel, Switzerland) · 2025Review
- Review
- Article
- Prevalence and antimicrobial susceptibility profile of bacteria isolated from the hands of housemaids in Jimma City, Ethiopia.Frontiers in public health · 2023Article
- Evaluating knowledge, awareness and associated water usage towards hand hygiene practices influenced by the current COVID-19 pandemic in Bangladesh.Groundwater for sustainable development · 2022Article
- Handwashing Practice of Food Establishment Customers, Microbial Quality of Handwashing Water, and Associated Factors in Ginjo Kebele, Jimma Town, Southwest Ethiopia.Environmental health insights · 2022Article
- Evaluation of the Effect of Wastewater Irrigation on the Microbiological Quality of Vegetables in Northeast Ethiopia: Implication for Food-Borne Infection and Intoxications.Environmental health insights · 2022Article
- Occurrence, Risk Factors, and Antimicrobial Susceptibility Test of ThermophilicInfection and drug resistance · 2021Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundIn most cases, people pay more attention to the microbial quality of drinking water than the quality of water they used to wash hands. This may lead to the occurrence of various foodborne illnesses through the introduction of pathogenic microbes during preparation and serving of food.
objectiveTo determine the effect of microbial quality of washing water on the hand hygiene status of food handlers in Jimma town.
methodsLaboratory-based cross-sectional study design was used. A total of 150 food handlers were selected randomly for hand hygiene examination, and 150 water samples were collected aseptically from water storage tanks, food handlers used to wash their hands. The samples were subjected for microbiological analysis using standardized protocol. Descriptive statistics and Pearson correlation coefficient were used to summarize the data and to determine the effect of microbial quality of water on hand hygiene of food handlers, respectively.
resultsAmong 150 food handlers included in the study, 104 (69.0%) of them were males and 64 (43.0%) of them aged between 35 and 50 years. On the other hand, 64 (42.7%) of the study participants had not attended formal education. About three-fourth of them used stored water to wash their hands, and almost similar proportion of them were waiters. The mean coliform bacteria of water and hand rinsate samples were 4.2 ± 0.8 and 4.1 ± 0.8 log CFU/mL, respectively.
conclusionThe study revealed that the microbial quality of water used to wash hands significantly affects the hand hygiene status of the food handlers. Hence, improving the microbial quality of washing water is important to improve the hand hygiene status of food handlers and consequently to prevent the occurrence of food-borne illness in the town.
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