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This scientific paper gives a brief evaluation about the Salmonella and shigella: these are the kind of bacteria which are responsible for causing diarrhoea, a survey was conducted in Ethiopia between 417 people who were concerned with food handling and management. The stool samples were collected for determination of salmonella and shigella by using advanced microbiological techniques. It was concluded that both species were 76.2% and 71.4% resistant to tetracycline and amoxicillin respectively, food handlers were mainly accountable for food poisoning and contamination which lead to presence of salmonella and shigella in stool. Suitable methods should be applied in the universitys cafeteria for maintenance of hygienic and healthy environment. The Study was conducted among the people of Ethiopia associated with food handling who were working in Haramaya University cafeterias. Salmonella and shigella are the type of bacteria which are responsible for causing diarrhoea and dysentery in humans.Shigella commonly causes an intestinal diseases called shigellosis. We will write a custom essay sample on This scientific paper gives a or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page It is transmitted from an infected to healthy person through contaminated objects, food and water, the pathogen enters the intestine and then to supplementary parts through body fluids. Its symptoms are stool with excess mucus and blood clots, constipation, abdominal pain and cramps which takes usually 1-2 days to a week to develop.Salmonella: these are gram-negative rod shaped bacteria, infection occurs through food and water contaminated with salmonella serotypes, pathogen resides in the large intestine of human, animals or in the effluent. House flies act as a mechanical carriers for the transfer of parasites from faeces of infected to healthy person, its symptoms include fever, abdominal pain, vomiting, and diarrhoea. METHODS:Study analysing: a survey was conducted among the asymptomatic food handlers in Haramaya University, Ethiopia. Sample size and sampling technique: the specimens of stool size was calculated using population proportion formula by taking a projected ratio of salmonella and shigella. The sample size of first outcome was 384, however the concluding was determined as 422. The people who were not using any antimicrobial in last two weeks were also involved in the analysis, Human resource management executive board of Haramaya University obtained broad sequence of asymptomatic food handlers. Data collection procedure and sample collection: a feedback form was prepared and the data was collected among the food handlers, the stool samples were maintained in a sterile environment and passed through waterproof test tube containing a Cary Blair (a transport media for anaerobic bacteria) transferring media, and further transferred in the temperature measured cold container to the microbio logy laboratory.Culture isolation and classification: 25g of stool sample was centrifuged in a blender comprising 225ml of buffered peptone water for 1 minute, 1ml of aliquot was added to 10ml of selenite in addition to incubation at 37Â °C. Followed by incubation of culture overnight, with the help of a loop the culture was streaked on xylose lysine deoxycholate (kind of agar used as a medium in the isolation of salmonella and shigella) agar plate and again incubated overnight at 37Â °C. After completion of incubation, the culture plates were observed for the detection of salmonella spp. (Red-pink with a dark centre colonies) and shigella spp. (red-pink colonies). Culture positive bacteria were identified by their motility, microbiological tests, iodine test, after incubation of all culture for 24-48 hrs. At 37Â °C the end result were measured. The structure of isolated samples were categorized thoroughly by means of gram staining technique. Socio-demographic characteristics: 417 food workers were registered in this survey, 79. 4% were females, and the extreme number of members age was between 31 and 40 years, with majority married and rest aided as food handler for more than five years. Predominance of salmonella and shigella ssp.: the overall presence were 5.04% among which 3.6% 1.4% were salmonella and shigella respectively, the most repeatedly isolated salmonella spp. was s. typhi (2.2%) subsequently s.paratyphi(1%), salmonella and shigella were more dominant amongst females, people aged above 40 years, and food workers of cafeteria.Antimicrobial liability configuration: majority of salmonella and shigella isolated were equally vulnerable to ceftazidime and ciprofloxacin, 81% to ceftriaxone and norfloxacin. Advanced rate of ability to withstand (76.2%) was observed in co-trimoxazole and tetracycline, salmonella typhi was highly vulnerable to ceftazidime (100%), 1norfloxacin (88.9%), and 77.8% to both ceftriaxone and gentamicin.Shigella species were 100% sensitive to ciprofloxacin and 83.3% vulnerable to ceftriaxone and norfloxacin, on the other hand resistance to tetracycline was 83.3% and co-trimoxazole was 667%, salmonella and shigella were isolated from the stool sample of asymptomatic food handlers working in cafeteria of Haramaya university, eastern Ethiopia.