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Knowledge, practices and prevalence of mrsa among food handlers

Authors:Kasturwar NB, Mohd. Shafee
Int J Biol Med Res. 2011; 2(4): 889 -894  |  PDF File


Aims: To assess the knowledge and practices among food handlers. Also to find out prevalence of nasal carriers of Methicillin Resistant Staphylococcus aureus (MRSA). Settings and Design: In this cross-sectional study, all food handlers including cooks, food servants and cleaners working in the mess and hospital canteen of a rural private medical college were included. Methods and Material: This study was performed for the period of three months from Oct. to Dec. 2009. The Data was obtained on a predesigned proforma and nasal swab was taken with the consent of study subject. Statistical analysis used: Percentage, Mean, Standard Deviation, Chi-Square Test, Fisher’s Exact Test, Odd’s Ratio and 95% Confidence Interval of Odds Ratio. Results: There are total 85 people working as food handlers in the campus. Total 83(97.64%) subjects gave consent for participation in the study. There were 52(62.7%) males and 31(32.3%) females, 50(60.2%) were involved in food serving, 23(27.7%) in cleaning and 10(12.1%) in food preparation. Total 27(32.5%) subjects knew correctly the names of diseases transmitted through food. The level of knowledge was satisfactory regarding food, food hygiene and personal hygiene. The practices of food handlers were encouraging. Majority of food handlers were practicing safe methods of food preparation and serving, and cleaning of food establishment. The prevalence of nasal carriers of MRSA was found to be 30(36.14%). Conclusions: The level of knowledge and practices among food handlers were satisfactory. The prevalence of nasal carriers of MRSA was found to be high.