Quality of indoor air environment and hygienic practices are potential vehicles for bacterial contamination in University cafeteria: case study from Haramaya University, Ethiopia

ABSTRACT

The aim of this study was to investigate the microbial quality of indoor air environment and hygienic practices of food handlers in Haramaya University cafeteria, Ethiopia. A total of 36 air samples were collected from the cafeteria using passive air sampling technique. Furthermore, 42 swab samples were taken from the hands and clothes of food handlers for microbial analysis. The results showed that air quality in the cafeteria is below satisfactory. Total coliform counts from all the swab samples were also above the acceptable microbial target value. Significantly higher microbial load was recorded in food handlers involved in serving food than these deployed in baking and sauce making roles. This study generally showed the importance of indoor air quality, and hands and clothes of food handlers as potential sources of bacterial contamination in the University’s cafeteria. Therefore, improved housing condition, regular training, and close supervision are recommended.

KEYWORDS:

• Consumer safety
• food handlers
• indoor air
• swab samples
• University cafeteria

Acknowledgments

The author is grateful to the study participants for their time in engaging with this study. Haramaya University is also acknowledged for its logistic support. The author is also indebted to Kefelegn Bayu and Zerubabel Mihret for their assistance during laboratory analysis.

Disclosure of interest

The author reports no conflict of interest.

Ethical approval

Ethical approval was obtained from Haramaya University ethical clearance committee. Oral informed consent was sought from the respondents and assurance with regard to data confidentiality was provided. The values, rights and dignity of the respondents were considered very carefully. It was clarified that it was their right not to participate or to drop out of the study at any time. It was also explained that there would be no direct benefits to participants but that there could be indirect long-term benefits to the food handlers and the University community in general, by identifying problems and suggesting solutions.

Additional information

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.