Factors Associated With Foodborne Pathogens among Food Handlers in Thika, Kiambu County, Kenya

Abstract

Increasing risks of infections with foodborne pathogens may occur as a result of poor food handling practices. The present cross-sectional study employed a mixed-methods approach to determine the factors associated with foodborne pathogens among food handlers working in food establishments in Thika, Kiambu County, Kenya. Random sampling was used to enrol respondents in the survey. A single stool specimen was collected from each study participant. Laboratory analysis of the specimen was done to test for selected foodborne pathogens. Overall, 44 out of the 285 food handlers who took part in the study had at least one food-transmitted pathogen, putting the prevalence of foodborne infections among the food handlers at 15.4% (95% confidence interval (CI) 11.7%–20.1%). The findings from binary logistic regression indicated the following protective factors for foodborne pathogens among the studied food handlers: being female (adjusted odds ratio (AOR) 0.098 (95% CI 0.0304 to 0.315, p< 0.001); having a valid medical examination certificate (AOR 0.141 (95% CI 0.141 to 1. 0.439, p = 0.001)); not boiling or treating water before serving the water to customers was a risk factor for having infections with foodborne pathogens (AOR 3.043 (95% CI 1.2225 to 7.577, p = 0.017)). The presence of foodborne pathogens among the food handlers in the study area potentially highlights the need to address the spread and transmission of foodborne infections in the study area. There is a need to institute appropriate control measures, including reducing the duration of regular screening of food handlers for foodborne illnesses in addition to training them on safe food handling practices, hand hygiene practices with provision of running water should be mandatory, regular monitoring of the food handling practices and policies on antimicrobial resistance of foodborne pathogens should be included in food safety control.