Assessment of the bacterial contamination on hands of hospital food handlers

This study was performed in order to determine the level of bacterial contamination on the hands of food handlers (n = 30) who work in the kitchen of a military training hospital. A total of 180 samples were collected from bare and gloved hands before and during food preparation. A total of 16 different bacteria were isolated, of which the most common was Staphylococcus aureus (126/180; 70%), followed by coagulase-negative staphylococci (102/180; 56.7%), diphtheroid bacilli (39/180; 21.7%), Bacillus spp. (19/180; 10.5%), and Escherichia coli (14/180; 7.8%). Fifty-one of 60 (85%) gloved hand samples were collected during work, 57 (95%) of the bare hand samples were collected before work all of the bare hand samples collected during work were positive. Poor hand hygiene was indicated by high levels of S. aureus and E coli on samples taken from bare and gloved hands. Although bacterial loads on gloved hand samples were found to be significantly lower (p < 0.05) than ungloved hand samples, these loads were not within acceptable limits. These results show that the hands of food handlers are an important contamination source in this establishment. In this study, 203 bacterial isolates were from right hand samples while 166 bacterial isolates were from left hand samples (x(2) = 1.913; p < 0.05). All of the food handlers were right-handed. Bacterial load isolated from the inexperienced food handlers was higher than those from experienced ones (x(2) = 2.024; p < 0.05). As a result, the poor hand hygiene and improper glove use by the food handlers was emphasized and we concluded that the training in personal hygiene and food safety should be improved, and inexperienced personnel should not be employed in kitchens without being well trained. On the other hand, if glove use principles are performed correctly, it may be efficacious for decreasing of bacterial load on hands, particularly, establishments where hand hygiene control can not performed properly or inexperienced personnel are employed. (C) 2003 Elsevier Ltd. All rights reserved.