National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Hands are the major source of contamination, which can never be totally free of microorganism especially bacteria. Food can become contaminated via dirty hands if there is lack of proper hygiene among the food handlers when handling food. Human hands are in regular contact with the surrounding environment and a variety of pathogens can reach the mucous membranes in the mouth, nose, eyes and genitals of human being through the hands and consequently contribute to food borne illness outbreaks. This research was designed to determine the level of bacterial contamination among food handlers working at various restaurants in Kano state metropolis, Kano Nigeria. Total of 135 samples were collected from the palm of food handlers 0f 15 different restaurants, in which each sample obtained were cultured, bacteria isolated, identified and characterized according to standard procedure. Result shows that among 8 different species of bacteria isolated and identified, Escherichia coli has the occurrence of 20.3%, Enterobacter spp 15.4%, Shigella spp 14.7%, Staphylococcus aureus 14.7%, Salmonella spp 13.9%, Klebsiella spp 11.9%, Streptococcus spp 6.2%, and Vibrio spp with occurrence of 2.8%. The result of this research shows the occurrence of pathogenic bacteria on the hands of food handlers working in these various restaurants. These indicate the poor hygiene practice of the food handlers, which in turn may serve as a source of infection to the food consumers.
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