Investigation of Parasites in Food Handlers in Turkey

Increasing world population parallelly also brings an increase in food production and consumption. As food consumption increases, so do foodborne infections. In cases where adequate food safety and hygiene is not provided in places such as restaurants, dormitories, prisons, hospitals where mass feeding is made outside the home, many parasitic agents can be transmitted to people through food. People working in the food processing and distribution sector and who are in the position of porters play an important role in the spread of parasites, as they can transmit parasitic agents to food through fingernails and hands. Parasites such as , , and can be transmitted to food and then to patients through nails and hands. This study was planned to investigate the presence of parasites in hospital food production and distribution workers, such as cooks and waiters, using various methods. Stool and serum samples were taken from 100 food production and distribution workers. Stool samples were examined by native-Lugol, concentration, trichrome, acid-fast staining, and cellophane tape methods. antigen in stool and and antibodies in serum were searched by enzyme-linked immunosorbent assay. Parasites were detected in 59% people, and 41 were evaluated as negative. This positivity was 71.9% (23/32) in the 45-61 age range. sp. (27%), (25%), (10%), spp. (7%), (7%), (7%), (5%), (1%), and (1%) were detected in food handlers. High antibody positivity (25%) suggests the possibility of transmission to kitchen workers through ways, such as infected raw meat. However, the detection of , spp., , parasites in workers at significant levels poses a significant risk for society consuming these foods. As a result, it is important to investigate the presence of parasites in the employee dealing with food production and distribution to protect patients from parasitic infections especially in hospitals where the people are immunocompromised and more susceptible, and where mass meals are eaten.