EC Microbiology

Background: Foodborne diseases constitute a significant global public health challenge. Restaurant workers are pivotal in the transmission chain of these illnesses. Typhoid fever is an acute systemic infectious disease caused by the bacterium Salmonella enterica serovar typhi or, less commonly, Salmonella paratyphi A, B, or C. It remains one of the most prevalent foodborne pathogens.

Objective: This study aimed to determine the seroprevalence of typhoid fever among restaurant workers in Shendi town, Sudan.

Methods: A descriptive cross-sectional study was conducted in Shendi town, Sudan, from January to April 2025. The study was performed at the Microbiology Laboratory, Faculty of Medical Laboratory Science. A total of 60 blood samples were collected from restaurant workers and screened using an immunochromatography test (ICT) for the detection of Salmonella typhi antibodies.

Results: Out of 60 samples screened, 16 were seropositive, yielding a prevalence of 26.7%. The infection rate was highest among individuals over 40 years of age, with two out of three participants (66.7%) in this group testing positive. Furthermore, the vast majority of workers (52, or 86.7%) demonstrated no knowledge regarding the transmission of typhoid fever.

Conclusion: The findings indicate a high prevalence of typhoid fever among restaurant workers in Shendi, suggesting poor hygiene practices within this group. As restaurant workers play a prominent role in disease transmission, it is imperative to ensure they are well-informed about hygiene standards, the causes of typhoid fever, and its prevention.

 Keywords: Restaurant Workers; Typhoid Fever; Salmonella; Chronic Carrier; Seroprevalence

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