Introduction:

Staphylococcus aureu sis a frequent etiologic agent of food poisoning and is associated with various foods.

Objective:

To describe the frequency of Staphylococcus aureus in foodhandlers of restaurants in Asunción during 2017.

Methodology:

An observational, prospective, descriptive, cross-sectional study was carried out on foodhandlers in restaurants in Asuncion during the months of May to June 2017. Three nasal swabs were made to each of the 30 foodhandlers to determine if the carriage was intermittent, permanent or occasional. At thesame time, surveyswerecarriedoutwheredemographic variables weremeasured.

Results:

The prevalence of carrying Staphylococcus aureus was 33.3% (10), being 40% (4) sporadic and intermittent and 20% (2) permanent. Regarding the demographic characteristics of the manipulators, 56.66% (17) were male, were single 43.33% (13) and 50% (15) had complete secondary education. The averageage of 29 of the manipulators was 39.5 years with rangor between 18 and 85 years. 23.33% (7) used gloves when handlingfood. In addition, it was observed that 26.66% (8) used caps. It was noted that 30% (9) of theres pondents did not have clean nails during handling.

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