Intestinal Protozoan Infections Among Food Handlers in Restaurants in Kano Metropolis

Food handlers represent a critical point of potential parasitic contamination in the food service chain, particularly in densely populated urban environments. This study investigated the prevalence of intestinal protozoan infections among food handlers in registered restaurants within Kano Metropolis, Northwest Nigeria. A total of 200 stool samples from consenting food handlers were examined using direct wet preparation, formal-ether concentration, and modified Ziehl-Neelsen staining methods. A self-administered questionnaire assessed hygiene practices, food handling training, and personal health history. An overall protozoan prevalence of 28.0 percent was recorded, with Entamoeba histolytica, Giardia lamblia, and Cryptosporidium parvum as the predominant organisms identified. Food handlers who did not wash hands before food preparation were three times more likely to carry pathogenic protozoa. Less than a third of participants had received any formal food safety training. The study recommends mandatory pre-employment parasitological screening and periodic retraining in food hygiene for all restaurant food handlers, supported by regulatory enforcement by the Kano State Environmental Health Authority and the National Agency for Food and Drug Administration and Control. Keywords: intestinal protozoa, food handlers, food safety, Kano Metropolis, hygiene practices.