Quality of water for consumption and food processing activities is universally accepted as an essential component to ensure food safety at household (HH) level. Along with safe water, hand hygiene is also an important factor for reducing diarrheal illnesses. This was a cross-sectional study conducted in rural and urban HHs to detect hygiene indicators in drinking water samples at point of use (PoU) (n = 150) and their association with the hand hygiene of primary food preparers (n = 150). Overall, 24.7% and 9.3% of drinking water samples (PoU), 48% and 20% of hand rinse samples were contaminated by faecal coliforms and E. coli, respectively. Both drinking water (PoU) and hand rinse samples collected from rural HHs showed higher contamination, followed by those from urban slums and low income HHs. Significant association (p < 0.05) and probable risk with faecal coliforms (OR. 2.5; 95% CI: 1.1–5.4) and E. coli (OR. 14.5; 95% CI: 4.1–50.7) was found between hand rinses and drinking water samples that had bacteriological contamination. These results suggest that there was an extensive cross contamination at HH level. So, targeted education is essential on safe food/water handling practices in HHs to prevent food safety risks.
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Research Article|
May 10 2016
Bacteriological quality of drinking water at point of use and hand hygiene of primary food preparers: implications for household food safety Available to Purchase
S. G. D. N. Lakshmi Reddi;
S. G. D. N. Lakshmi Reddi
1Food and Drug Toxicology Research Centre, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania (PO), Hyderabad 500007, India
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R. Naveen Kumar;
R. Naveen Kumar
1Food and Drug Toxicology Research Centre, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania (PO), Hyderabad 500007, India
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G. M. SubbaRao;
G. M. SubbaRao
2Extension and Training Division, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Hyderabad 500007, India
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M. Vishnu Vardhana Rao;
M. Vishnu Vardhana Rao
3Statistical Division, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Hyderabad 500007, India
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R. V. Sudershan
1Food and Drug Toxicology Research Centre, National Institute of Nutrition, Indian Council of Medical Research (ICMR), Jamai Osmania (PO), Hyderabad 500007, India
E-mail: [email protected]
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Journal of Water, Sanitation and Hygiene for Development (2016) 6 (2): 224–230.
Article history
Received:
December 28 2015
Accepted:
April 19 2016
Citation
S. G. D. N. Lakshmi Reddi, R. Naveen Kumar, G. M. SubbaRao, M. Vishnu Vardhana Rao, R. V. Sudershan; Bacteriological quality of drinking water at point of use and hand hygiene of primary food preparers: implications for household food safety. Journal of Water, Sanitation and Hygiene for Development 1 June 2016; 6 (2): 224–230. doi: https://doi.org/10.2166/washdev.2016.184
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