Prevalence of Typhoid Fever and Associated Factors among Restaurants’ Food Handlers in Sana'a City, Yemen

Abstract

Background of the study: Typhoid Fever remains a crucial public health issue around the globe, especially in developing countries. The high carrier rate of Salmonella Typhoid in food handlers working in restaurants and other food establishments may contribute to the constant high Typhoid Fever prevalence rate in developing countries.

The objective of the study: The current study aimed at determining the prevalence of Typhoid Fever and associated factors among restaurants food handlers in Sana‘a City, Yemen.

Research methodology: A cross-sectional study was carried out, using questionnaires, observational checklists, and blood and stool samples which were collected randomly from 123 of the restaurants' food handlers from 25th of August 2020 to 25th of December, 2020.

Results: The isolate prevalence and Widal seroprevalence of Typhoid Fever (Salmonella Typhi) among restaurants food handlers in Sana‘a City were (0.8%), and (13%) respectively. Poorly adherence to medical examination was (99.2%), (71.5%) knew nothing about Typhoid Fever, (99.2%) had poor knowledge about Typhoid Fever transmission, (54.5%) of them had none treated sources of drinking water, (55.3%) of the toilets were not clean, (83.7%) of restaurants ‘washing basins with no soap or detergent, of the floor tiles (68.3%) were dirty and cracked. Furthermore, (43.9%) with inadequate personal hygiene, only (35.8%) with good behaviors, (25.2%) had personal or family history of TF, (17.1%) had symptoms of TF, (23.6%) had poor kitchen status, (35.8%) with poor WASH and restaurants condition. Mainly, the Salmonella Typhoid isolate-prevalence associated factors were geographical distributional zones, with a p-value of (0.022). Additionally, the Salmonella Typhoid Widal seroprevalence associated factors were Typhoid knowledge, family history, trash collection beside the restaurant, and the dirty and cracked restaurants floor tiles, with p-values of (0.009), (0.028), (0.025), and (0.024) respectively.

Conclusion and recommendations: Typhoid Fever is prevalent among food handlers and it was statistically significantly associated with Sana‘a City geographical zones, knowledge regarding Typhoid, family history, trash collection beside the restaurant, and dirty cracked floor tiles. Further researches on a wider range, obligatory admission conditions, educational courses, periodical medical checkups, and continuous evaluation of the health requirements implementation in restaurants are recommended.