Fungal contamination and intestinal parasitism: investigating food handlers and environmental conditions in a Tunisian Hospital catering department

Maintaining high hygiene standards is essential for preventing foodborne diseases in healthcare settings and ensuring environmental safety. This study aimed to assess hygiene conditions related to fungal contamination and intestinal parasitism in a Tunisian hospital catering department. Thirty-one food handlers participated, with a mean age of 39.9 ± 3 years (range: 22–59 years). All food handlers underwent stool and scotch tape tests for intestinal parasitosis, and mycological exams to confirm dermatomycoses. Fungal contamination was assessed using swabs from hands, countertops, and utensils. While all anal scotch tape tests were negative, stool samples revealed parasitic organisms in 35% of workers, primarily Blastocystis sp., indicating a significant concern for potential foodborne infections. Pathogenic protozoa were detected in two employees, with polyparasitism observed in two cases. Dermatomycosis was diagnosed in 45% of the examined individuals, with fungal etiology found in 14 of 16 skin and nail lesions. Furthermore, fungi were present on the hands of 80% of workers and in 76.5% of samples from countertops and kitchen utensils. Given the high prevalence of intestinal parasites and fungal contamination, the findings underscore the urgent need for enhanced hygiene measures to reduce the risk of food contamination, ultimately promoting a healthier environment and safeguarding public health. This study aligns with the scope of environmental integration by emphasizing the interconnections between hygiene practices, food safety, and environmental health in healthcare settings.