Prevalence and Antibiotics Resistance Pattern of Staphylococcus aureus among Food Handlers of Jigjiga University Student’s Cafeteria

Staphylococcal poisoning is caused by ingestion of foods containing enterotoxins produced by some species of staphylococci. It is characterized by sudden onset of symptoms, including nausea, vomiting, abdominal cramps, and diarrhoea within 1to 6 hr after ingestion of toxin-contaminated foods. The aim of this study was to determine prevalence and antibiotics resistance patterns of S. aureus isolates among food handlers. The study was conducted from March to May 2014. All food handlers in Jigjiga University students’ cafeteria regardless of their age, religion were the study population; 300 volunteer individuals were selected randomly. Mannitol Salt Agar, and Nutrient Broth supplemented with 7.5% (w/v) sodium chloride were used for culturing. Among these food handlers none of them had got food safety training. Educational status of the study participants was mainly 160 (53.3%) illiterate and primary school level. From a total of 300 individuals examined 160 (53.3%) food handler’s hands were found to be positive for S. aureus. Isolates of S.aureus exhibited different sensitivity to antibiotics 160 (100%) were resistant to Streptomycin and Ampicillin,155(96.87%)Penicillin.Incontrast,160(100%) were sensitive to Amikacin, Ciprofloxacin, Norfloxacin. Higher prevalence of staphylococcus aureus among the female food handlers is due to the poor hand washing trends than the male food handlers.The high resistance pattern of the isolates to antibiotics is may be due to blind use of antibiotics in the community and adaptation to these antibiotics. Food handlers in students’ cafeteria have been found poor in hand washing practice and have high prevalence of S. aureus.