Table 1.
Distribution of enteric bacteria isolated from food handlers in Gondar town, Northwest Ethiopia, 2018
| Characteristic | Shigella spp (n, %) | EHEC* O157:H7 (n,%) | Salmonella spp (n, %) | Total (n,%) |
|---|---|---|---|---|
| Age in year | ||||
| < 22 | 5(1.9) | 1(0.4) | 1(0.4) | 7(2.8) |
| 23–26 | 13(5.1) | 0(0) | 1(0.4) | 14(5.4) |
| 27–30 | 7(2.7) | 2(0.7) | 1(0.4) | 10(3.9) |
| > 31 | 1(0.4) | 2(0.7) | 0(0) | 3(1.2) |
| Sub-total | 26(10.1) | 5(1.9) | 3(1.2) | 34(13.2) |
| Educational status | ||||
| Illiterate | 6(2.3) | 2(0.7) | 0(0) | 8(3.1) |
| Primary school | 9(3.5) | 1(0.4) | 0(0) | 10(3.9) |
| Secondary school | 11(4.3) | 1(0.4) | 3(1.2) | 15(5.8) |
| Diploma &above | 0(0) | 1(0.4) | 0(0) | 1(0.4) |
| Sub-total | 26(10.1) | 5(1.9) | 3(1.2) | 34(13.2) |
| Service year (in years) | ||||
| < 1 | 12(4.7) | 3(1.2) | 0(0) | 15(5.8) |
| 1–5 | 11(4.3) | 1(0.4) | 1(0.4) | 13(5.1) |
| > 6 | 3(1.2) | 1(0.4) | 2(0.7) | 6(2.3) |
| Sub-total | 26(10.1) | 5(1.9) | 3(1.2) | 34(13.2) |
| Place of work | ||||
| Hotel | 7(2.7) | 1(0.4) | 0(0) | 8(3.1) |
| Restaurant | 19(7.4) | 4(1.5) | 3(1.2) | 26(10.2) |
| Sub-total | 26(10.1) | 5(1.9) | 3(1.2) | 34(13.2) |
EHEC*: Enterohemorrhagic Escherichia coli