Preventive approach to the incidence and risk factors of gastrointestinal infections among food handlers associated with the Chamber of Commerce of Quevedo Canton

Abstract

Food handlers’ hygienic and sanitary practices are an important component in preventing contamination and reducing risks associated with foodborne diseases. The objective was to analyze hygiene, food handling, storage practices, and sanitary conditions among food handlers engaged in commercial activities in Quevedo Canton, Ecuador. The study followed a quantitative, non-experimental, cross-sectional, and descriptive design, with the participation of 14 individuals. Information was collected through a closed-ended questionnaire and analyzed using absolute frequencies and percentages. The results showed that 85.7% washed their hands before preparing food, 78.6% had daily access to potable water, and 71.4% reported frequently cleaning surfaces and utensils. However, only 42.9% stated that they always washed their hands before and after handling food, 28.6% used personal protective equipment, and 14.3% always monitored the temperature of perishable foods; 57.1% had not received formal training during the previous year. Appropriate preventive practices coexisted with others performed inconsistently, particularly regarding utensil disinfection, temperature control, personal protection, and training, thereby identifying specific areas in which preventive actions should be directed.