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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dc.contributor.advisorNelson Menzaen_US
dc.contributor.advisorEphantus W. Kabiruen_US
dc.contributor.authorKaranja, Esther Nduta
dc.date.accessioned2024-02-02T07:34:45Z
dc.date.available2024-02-02T07:34:45Z
dc.date.issued2023
dc.descriptionA 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 Universityen_US
dc.description.abstractFood 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.en_US
dc.description.sponsorshipkenyatta universityen_US
dc.identifier.urihttps://ir-library.ku.ac.ke/handle/123456789/27430
dc.language.isoenen_US
dc.publisherkenyatta universityen_US
dc.subjectBacterialen_US
dc.subjectFood Poisoningen_US
dc.subjectThika Level 5 Hospitalen_US
dc.subjectKiambu Countyen_US
dc.subjectKenyaen_US
dc.titleBacterial Causative Agents of Food Poisoning and Associated Risk Factors among Patients Attending Thika Level 5 Hospital in Kiambu County, Kenyaen_US
dc.typeThesisen_US
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