Personnel hygiene of food handlers in Kampala : a case study of canteen staff in and around Makerere University

Abstract

This study assessed personnel hygiene practices among food handlers in canteens around Makerere University, Kampala, focusing on bacterial contamination risks. Using a cross-sectional design, 96 food handlers were sampled via stratified random sampling. Hand and apron swabs were collected and analyzed for total aerobic plate count, coliforms, E. coli, and Staphylococcus aureus. A structured questionnaire captured hygiene practices and risk factors. Findings revealed significant contamination risks, with 59.38% of handlers lacking food safety training and 53.13% rarely wearing aprons. Improper handwashing methods (e.g., water-only use) increased contamination (p < 0.01), while trained handlers exhibited better hygiene (p < 0.01). Regression analysis confirmed that frequent handwashing reduced contamination (p = 0.033), whereas glove misuse increased risks (p < 0.01). The study highlights urgent needs for hygiene training, stricter apron policies, and improved handwashing infrastructure to mitigate foodborne disease risks in institutional eateries.