Indian journal of community medicine : official publication of Indian Association of Preventive & Social Medicine · 2026
Seroprevalence of Hepatitis B among Food Handlers in Kozhikode.
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Thayyil Jayakrishnan, Salim Saniya K, Punathukandi Sruthikrishna, Arumadi Anupama
Аннотация
BACKGROUND: Hepatitis B remains a significant public health concern, particularly among occupational groups at risk of exposure. Food handlers are a crucial population to consider when assessing hepatitis B virus (HBV) seroprevalence in public health surveillance due to their frequent interaction with the community.
AIMS: To assess the HBV seroprevalence and associated factors among food handlers in Kozhikode.
MATERIALS AND METHODS: A community-based cross-sectional study was conducted using multistage sampling. Food handlers from various food establishments in three blocks of Kozhikode district were included. A total of 1,145 participants were recruited. Data were collected by interview using a pre-tested semi-structured questionnaire. Results are expressed as proportions and means with standard deviations.
RESULTS: Out of 1,145 participants, the majority were males, 77% of the participants were from Kerala. Injury was present in 2.2% of participants. HBV seroprevalence was 0.6% among food handlers. All positive participants were aged 31-45 years, 85.7% were male, and 43% were involved in cooking. However, all were asymptomatic and unaware of the infection.
CONCLUSIONS: With a 0.6% HBV seroprevalence among food handlers, the public health implications are significant. A comprehensive health and safety package tailored for food handlers is essential to mitigate risks.
AIMS: To assess the HBV seroprevalence and associated factors among food handlers in Kozhikode.
MATERIALS AND METHODS: A community-based cross-sectional study was conducted using multistage sampling. Food handlers from various food establishments in three blocks of Kozhikode district were included. A total of 1,145 participants were recruited. Data were collected by interview using a pre-tested semi-structured questionnaire. Results are expressed as proportions and means with standard deviations.
RESULTS: Out of 1,145 participants, the majority were males, 77% of the participants were from Kerala. Injury was present in 2.2% of participants. HBV seroprevalence was 0.6% among food handlers. All positive participants were aged 31-45 years, 85.7% were male, and 43% were involved in cooking. However, all were asymptomatic and unaware of the infection.
CONCLUSIONS: With a 0.6% HBV seroprevalence among food handlers, the public health implications are significant. A comprehensive health and safety package tailored for food handlers is essential to mitigate risks.