Association of Levels of Hygienic Practices and Microbiological Quality on Food Handlers Hands in Hulu Langat District, Malaysia

摘要

The aim of this study was to investigate the potential relationship between the levels of hand hygienic practices of 85 food handlers from primary schools in Hulu Langat district, Malaysia and the hygienic status of their hands. The levels of hand hygienic practices among the food handlers were evaluated through questionnaires whereas the hygienic status of their hands was examined by using Aerobic Plate Count (APC), Escherichia coli (E. coli)/Coliform and Staphylococcus aureus (S. aureus) counts. Swab samples on the food handlers' hands were collected at three intervals; before, during and after, the food preparation. Overall, the significant models (p = 0.05) for the multiple regression analysis were APC before preparation of ready-to-eat foods (p = 0.010), APC after preparation of RTE foods (p = 0.029) and S. aureus during preparation of RTE foods (p = 0.009). Hand hygiene risk factors that influenced the bacterial counts on the food handlers' hands for the three intervals of RTE foods preparation were food poisoning knowledge, hand hygiene attitudes, hand washing practices, contamination prevention and glove use practices. Hence, attention should be focus on hand hygiene especially the aspects of practices among the food handlers from primary schools in Hulu Langat district.