Prevalence of Intestinal Parasites and Associated Risk Factors among Food Handlers

Food contamination may occur at any point during its journey through production, processing, distribution, and preparation. The risk of food getting contaminated depends largely on the health status of the food handlers, their personal hygiene, knowledge and practice of food hygiene [1]. There are more than 250 different food borne diseases in world wide. Most of these diseases are infectious, caused by a variety of bacteria, viruses, and parasites. Other food borne diseases can be poisonings, caused by harmful toxins or chemicals like poisonous mushrooms and enterotoxins of some bacteria [2]. These organisms may exist on food handler's skin, from which it may be transmitted to cooked moist protein-rich foods, and become intoxication agents if these foods are then kept for several hours without refrigeration or stored in containers [3].