Bacterial Causative Agents of Food Poisoning and Associated Risk Factors among Patients Attending Thika Level 5 Hospital in Kiambu County, Kenya
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Date
2023
Authors
Karanja, Esther Nduta
Journal Title
Journal ISSN
Volume Title
Publisher
kenyatta university
Abstract
Food poisoning results from ingestion of contaminated food or water that contains microbial agents that cause illness or release their toxins onto the food. Examples of bacteria are Campylobacter, Vibrio cholerae, Salmonella typhi, Escherichia coli. The study was conducted in Thika level 5 to determine bacterial food poisoning and associated risk factors among patients. A cross-sectional study design and purposive sampling technique was adopted. Structured questionnaires and observation checklist were used as data collection tools. Microscopy, stool culture and biochemical tests were used to identify bacterial causative agents. Statistical package for social sciences was used to manage data. Frequencies and percentages were used to analyze bacteria, clinical signs and symptoms. Chi-square using a Confidence Interval (CI) of 0.05 determined association between socio-economic, socio-demographics, environmental, hand washing practices and kitchen hygiene risk factors to bacterial food poisoning. Multinomial logistic regression confirmed significant predictors of food poisoning. Ethical approval was sought from Kenyatta University Ethical Review Committee; permit to collect data was sought from National commission for science and Technology. Statistical analysis established significant association between gender and food poisoning (χ2=13.165, df=4, p=0.010); education level and food poisoning (χ2=22.032, df =12, p=0.037). Vibrio cholerae 45(42.1%) was the most isolated bacteria while the least was Shigella 6(5.6%). Majority 91(85%) respondents reported diarrhoea lasting three days. Results indicate hygiene practices were low which is highly linked to food poisoning. There was a significant association between not washing hands after visiting the toilet and food poisoning (χ2=15.937, df=8, p=0.043).Lastly open defecation was a significant contributing factor to food poisoning (χ2=10.529, df=4, p=0.032). Significant predictors to food poisoning were, not washing hands after using the latrine due to lack of access to a hand washing point as well as having dirty hands. Not boiling water before drinking, not washing hands before mealtime, and lastly openly defecating. Increasing the awareness on causative agents, sources of contamination and improving hygiene practices at household level through encouraging the male population to practice hygiene will influence positively towards efficient, targeted public health interventions to prevent unnecessary illness.
Description
A Research Thesis Submitted in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Public Health (Epidemiology and Disease Control) in the School Of Health Sciences of Kenyatta University
Keywords
Bacterial, Food Poisoning, Thika Level 5 Hospital, Kiambu County, Kenya