Bacteriological quality and safety of handwashing water among food service establishments in Gondar Town, Northwest Ethiopia

Abstract

ABSTRACT Unsafe handwashing water (HWW) has been one of the public health concerns in developing nations like Ethiopia. This study aimed to assess the bacteriological quality and safety of HWW and associated risk factors in food service establishments (FEs) (hotels, restaurants, and cafes) in Gondar Town, Northwest Ethiopia. A cross-sectional study was conducted from February to August 2023. Total coliforms (TC) and fecal coliforms (FC) were enumerated using the membrane filtration method. In addition, potentially pathogenic bacteria were isolated from samples that tested positive for coliforms. The antibacterial susceptibility profile of the isolated bacteria was also determined using the Kirby–Bauer disk diffusion method. Based on the results, 87.2% (for TC) and 52.9% (for FC) of the HWW did not meet water quality standards. The presence of unlicensed managers, untrained food handlers, and poor levels of knowledge and practices on hygiene among HWW were found to be associated risk factors for FC contamination. All the isolated bacteria were resistant to amoxicillin and tetracycline, but susceptible to ciprofloxacin. Moreover, 66–77% of the isolates were multi-drug resistant. Thus, the HWW in FEs of Gondar Town is unsafe for human health, and appropriate measures are needed to control the risks.