Prevalence and risk factors associated with Helicobacter pylori infection amongst food vendors in the main market of Gulu city, Uganda. A Cross-sectional study.

Abstract

Background:

 The prevalence varies greatly among population groups. This study determined the prevalence and risk factors associated with Helicobacter pylori infection amongst food vendors in the main market of Gulu City, Uganda.

 Methodology:

 A cross-sectional study design was adopted, involving 113 food vendors in the main market of Gulu City in Uganda, through a simple random sampling method. Data was collected using structured questionnaires to capture socio-demographic characteristics, hygiene practices, and awareness levels. Biological samples were collected from participants, tested, and analyzed for H. pylori, while Laboratory Test kits were used to carry out serological tests to diagnose H. pylori infection.

 Results:

The study involved more females, 70.8%, than males, 29.2%. The majority, 32.7% had 26 and 35 years, 36-45 years, 31.1%, while 19.5% were between 18 and 25 years, and 16.8% were 46 years and above. The most, 30% were single, widows, 23%, married participants, 21.2%, and the divorced, 9.7%. Whereas 40.7% attained tertiary education, 17.7% had secondary education, and 9.7% had primary education. Additionally, 68 (60.2%) tested positive for H. pylori. Prevalence was slightly higher among females 50 (62.5%) compared to males 18 (54.5%), though not statistically significant. The highest prevalence occurred among those aged 26-35 years (32.7%). Common risk factors included poor hand-washing habits and frequent consumption of raw vegetables. Only 48.6% of participants had heard of H. pylori infection, 42.6% understood its transmission, and only 41.7% had received some form of training on food safety and hygiene.

 Conclusion:

High infection rate with H. pylori was strongly linked to poor hygiene practices, including irregular hand-washing, inadequate surface cleaning, and dependence on potentially contaminated water sources.

 Recommendation:

Conduct regular health screening, hygiene education, and training on food safety to minimize risks of transmission of H. pylori infection to the community.