الفهرس 
Materials and MethodsOnly 14 pages are availabe for public view
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Abstract
Foodborne illnesses caused by intestinal parasitic infections (IPIs) are among the major health problems especially in developing countries. Food handlers play an important role in transmission of IPI during manufacturing, processing, handling, and serving of foodstuff.
The aim of the present study was to determine the prevalence of IPIs among food handlers in Greater Cairo, Egypt, and their associated risk factors. A cross sectional study was designed whereby 250 food handlers attending four provision health offices from different governorates of Greater Cairo were examined. The demographic data, job title and position, health certification as well as risk factors that might increase the transmission of IPIs were collected in a pre-designed questionnaire. Stool samples were collected from all participants and examined by direct wet/iodine mounts, formol diethyl acetate and modified Ziehl-Neelsen staining techniques.
Sixty-five food handlers (26%) were found to have IPIs. The commonest parasites detected were Entamoeba histolytica (24.6%), Entamoeba coli (20%), Blastocystis hominis (16.9%), Giardia intestinalis (12.3%), followed by Enterobius vermicularis (10.8 %), Ascaris lumbricoides (7.7 %) and Schistosoma mansoni (3.1%). Statistically significant (P<0.001) prevalence of IPIs was found among food handlers from rural areas (P<0.001), having low and intermediate educational levels (P<0.022), not having previous health certificates (P<0.001), among those working in popular restaurants (P<0.001) and among those who serve as waiters and workers in these restaurants (P<0.001). Similarly, a high statistically significant (P<0.001) association was found between IPIs prevalence and poor personal hand hygienic measures as lack of wearing protective coat, fingernail trimming or hands washing. While no differences in prevalence of IPIs were found regarding age, sex, and workplace.
It was concluded that implementations of governmental policies ensuring routine medical checkup and continuous professional training and education of food handlers are essential for prevention of IPIs among food handler .