Most microbial food-borne illnesses are due to inappropriate food handling. The identification of food handlers contaminated with pathogenic organisms that can be transferred to food is a useful tool in the prevention of food contamination. OBJECTIVE: This study aimed to identify the presence of enteroparasitosis and onychomycosis in food handlers in Ribeirão Preto, in order to contribute to sanitary surveillance actions. METHODS: From July to November 2000, 69 fecal and 23 nail samples of 23 food handlers in Ribeirão Preto were examined. Feces were submitted to the KATO's and spontaneous sedimentation method. In the mycological analysis, every nail scraping sample was submitted to clarification with 30% KOH for 30 minutes for the microscopic study (direct examination) and culture in Sabouraud agar with 100 mg/L of chloramphenicol, and later incubation at 28-30ºC. Yeast growth was checked weekly. RESULTS: Among the workers evaluated, 04 (17.4%) presented intestinal parasitism, 08 (34.8%) mycosis, and 01 (4.3%), concurrent enteroparasitosis infection and mycosis. CONCLUSIONS: To prevent food-borne illnesses, the joint implementation of some actions is necessary, including the identification of pathogenic agents that can be transmitted by food, through handling.
Food; Prevention; Food handlers; Enteroparasitosis; Mycoses
