Background: Food borne diseases such as salmonellosis, shigellosis and intestinalrnparasitosis remain a major public health problem across the globe. The problem is severe inrndeveloping countries due to difficulties in securing optimal hygienic food handlingrnpractices. Food handlers may be infected by a wide range of enteropathogens and have beenrnimplicated in the transmission of many infections to the public in the community and tornpatients in hospitals. In Ethiopia, published information about prevalence of entericrnpathogens among food handlers is very scarce.rnObjective: To determine the prevalence of Salmonella, Shigella and Intestinal parasitesrnamong food handlers in catering establishments in Hawassa University, Hawassa, Ethiopia.rnMethodology: Cross sectional study was conducted from February 2010 through April 2010rnat different catering establishments, in Hawassa University, Hawassa town, Ethiopia. Stoolrnand blood specimens were collected from 272 food handlers. Microscopic examination andrnculture were performed on stool specimens for isolation of intestinal parasites andrnsalmonella and shigella, respectively. In addition, all food handlers were screened for S.rntyphi using Widal test.rnResults: Of the total 272 food handlers screened for enteric pathogens, 20.6% were found tornbe positive for different types of intestinal parasites. Among the parasites, A. lumbricoidesrnwas the most prevalent parasite (9.6%), followed by S. stercoralis (2.2%) and E. histolyticarn/dispar (2.2%). Shigella spp. was detected in 0.4% of food handlers. No salmonella wasrndetected in stool cultures. Twenty-two (8.1%) of food handlers were positive for Widal test.rnConclusion: The findings of high prevalence of enteric pathogens among food handlers inrnthe present study indicate the hygiene practice of the food-handlers working in cateringrnestablishments of the study site is very poor. Education and training in good-hygienernpractices should be provided to all food-handling personnel which are effective means ofrnpreventing the transmission of enteric pathogens from food-handling personnel via food tornconsumers.rnKey words: Food handlers, salmonella, shigella, intestinal parasites, Hawassa, Ethiopi