Antimicrobial Susceptibility of Escherichia Coli Isolates from Feaces of Slaughtered Cattle, Beef carcass and Abattoir Environment at Karalo Abattoir and Surrounding Butcher Shops, Addis Ababa, Ethiopia
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2020-06
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Abstract
The wide spread occurrence of food borne bacterial pathogens and antimicrobial resistance are currently becoming the growing concern for animal and public health authorities. A cross-sectional study was conducted at Karalo area in Addis Ababa from December 2019 to May 2020 to investigate the occurrence and antimicrobial susceptibility profile of E .coli isolates from faeces of cattle brought for slaughter, beef carcass, floor of slaughter hall and meat transporting vehicles at Karalo abattoir and the surrounding butcher shops. A total of 175 samples were systematically collected and examined to isolate and identify E.coli by using standard bacteriological technique. The overall occurrence of E.coli was 51/175 (29.1%; 95% CI: 22.8-36.37) and isolation of E.coli was the highest in faeces (13/35; 37.1%) followed by floor swab (12/35; 34.3%), vehicle swab (10/35; 28.6%), carcass swab in butcher shops (9/35; 25.7%) and carcass swab in abattoir (7/35; 20%). All E.coli isolates from different sample sources were 100% susceptible to Nalidixic acid , Ciprofloxacin and Cefitriaxone . On the other hand, 84.3% (43/51) of E.coli isolates showed resistance to two or more antimicrobial agents. The highest level of resistance was observed to Sulfisoxasole (76.5%) in all samples followed by Cephalotine (64.7%), Ampicillin (47.1%), Amoxicillin clavulanic acid (43.1%), Tetracycline (41.2%) and Streptomycin (33.3%). Over 69% of isolates from fecal samples and 90% of isolates obtained from vehicle swab were resistant to 3 or more antimicrobials of which multidrug resistance as high as seven antimicrobials was recorded in a single isolate from feacal sample. Considerable proportions of feaces, carcass and premises in the present study harbored drug resistant E.coli which has a significant risk to public health by passing through food of animal origin. Therefore, appropriate intervention program and awareness creation on best practice of hygiene and sanitary measures on abattoirs as well as best handing practice of carcass in butcher shops are essential to minimize the risk associated with consumption of contaminated meat. Education on the surveillance and rational use of antimicrobial agents in animals and animal products are crucial. Furthermore, investigation on sources of contamination of meat in abattoirs, their environment and associated butcher shops play an important role in decreasing microbial contamination to ensure consumer safety.
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Abattoir, Antimicrobial susceptibility, Butcher shop, Carcass, E.coli, Kara