Prevalence of Salmonella Carriers among Food Handlers and Detection of Drug Resistance of Isolates in Hamadan

R Yousefi-Mashouf, M Rangbar, MJ Mossavi, M Ahmady


Background: Salmonella is one of the major causes of human diseases related to food consumption. Salmonella typhi and S. para-typhi are causes of typhoidal and para-typhoidal infections. Some infected individuals recovering from this infection become temporary or permanent carriers, harboring the organisms in the gallbladder, biliary tract, or rarely in their intestines. The aims of this study were determination of prevalence of S. typhi and S. para-typhi carriers among food handlers in Hamadan city and detection of antibiotic resistance of isolates by disc diffusion method.

Methods: In this study 210 persons who were working in supplying and distribution of the food-stuffs were investigated. The fecal samples from food handlers were collected from both sexes and cultured on a suitable media including, Selenite F and S-S agar, and eventually the organisms were identified by biochemical tests and antisera method. Antibiotic resistance of strains was also detected by disc diffusion (Kirby-Bauer) method. The data was gathered through questionnaire and analyzed using EPI6 statistical software.

Results: Of 210 stool cultures 5 cases (2.38%) were positive for Salmonella species. Two cases (0.94%) were S. typhi, two (0.94%) S. para-typhi B and one (0.47%) Salmonella non-typhi. Positive cases were tested again after one month and one of them (Non-typhi) was negative in culture. So, the rate of infection (typoidal Saltmonella carrier) was 1.8%. Most isolates were resistant to ampicillin, sulfamethoxazole and tetracycline, and were sensitive to gentamycin, ceftriaxone and ciprofloxacin.

Conclusion: Our results showed that prevalence of S. typhi and S. para-typhi carriers among food handlers in Hamadan was approximately similar to the developing countries (0.1% to 3%). Since food handler carriers are at high risk for transition of microorganisms, which involved in foodborne diseases, they must be checked regularly for health and be trained by health public authorities.


salmonella; typhoid; carrier; food handler; drug resistance

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