Prevalence of intestinal parasites, Salmonella, Shigella and antimicrobial resistance of bacterial isolates among food handlers in Wachemo University Students’ food service facility, Southcentral Ethiopia: A cross-sectional study

• Many food handlers have intestinal parasites, raising health concerns. • Salmonella and Shigella were identified, increasing foodborne illness risks. • High antimicrobial resistance in bacteria complicates treatment options. • Poor hygiene practices worsened the situation. • The article suggests education and health monitoring for food handlers. Intestinal parasites, along with Salmonella and Shigella , are significant causes of acute diarrhea in resource-limited countries, posing challenges for health authorities. This study aimed to assess the prevalence and risk factors for these pathogens among food handlers at Wachemo University students’ food service facility. A cross-sectional study was conducted from June to November 2022, involving 390 food handlers selected through random sampling. Data were collected via a semi-structured questionnaire, and stool samples were analyzed for Salmonella, Shigella , and intestinal parasites using microscopic examination and selective culture media. Salmonella and Shigella species were subsequently identified using standard bacteriological protocols. Antimicrobial susceptibility was evaluated using the Kirby-Bauer disk diffusion method and data were analyzed by using SPSS version 20. Prevalence rates were 4.6% for Salmonella spp. and 2.1% for Shigella spp. Bacterial isolates showed high sensitivity to gentamicin (92.3%) and ciprofloxacin (88.5%), but 100% and 61.5% resistance to ampicillin and ceftriaxone, respectivelly. Additionally, 32.3% of samples tested positive for intestinal parasites, with Entamoeba histolytica / dispar being the most common (17.7%). Poor hygiene practices such as untrimmed nails and inadequate handwashing, were linked to these infections. This study highlights the health risks posed by these pathogens among food handlers. It highlights the need for health education, regular checkups, and rational antibiotic use at Wachemo University students’ food service facility.