Risk of Staphylococcus aureus nasal carriage among food handlers: implications for foodborne illnesses

The presence of microorganisms or their toxin in food materials is a predominant problem in the food industry, posing significant hazards to public health. Staphylococcus aureus, a bacterium commonly colonising human skin, nose, and gut, is a leading cause of foodborne infections. Asymptomatic carriers can contaminate food by touching it or through respiratory secretions, leading to staphylococcal food poisoning. This study aims to assess the prevalence and antibiotic resistance patterns of Staphylococcus aureus among food handlers. Nasal swabs from food handlers were analysed using standard microbiological techniques. The study found that 57% of restaurant workers and food handlers had Staphylococcus aureus in their nasal cavities. Among the participants, women had a higher prevalence at 94%, while men had a prevalence rate of 6%. The chi-square analysis revealed no significant differences in the occurrence of Staphylococcus aureus across different genders or age groups, indicating that neither gender nor age significantly influenced the prevalence. The age group with the highest prevalence rate was 23-28 years at 23.5%. Levofloxacin and Rifampicin showed the highest sensitivity rates (87%), while all isolates resisted Norfloxacin. These findings highlight the critical need for enhanced food hygiene education and the use of protective equipment among food handlers to prevent foodborne illnesses. Addressing antibiotic resistance is also fundamental for public health interventions