Occurrence and antimicrobial resistance of Salmonella spp., Staphylococcus aureus and Escherichia coli O157:H7 from chicken eggs in retail market & small scale poultry production center in Addis Ketema sub city, Addis Ababa, Ethiopia.

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Date

2019-06

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Addis Abeba University

Abstract

Background: Chicken egg is considered as a nutritionally complete food and an excellent source of protein. While highly nutritious, eggs are also one of the leading causes of food poisoning and food borne illness in the world. In poultry industries antibiotics are used as a method of preventing, growth promoters and treating illness within the flocks. This contributes to the development of bacterial resistance to antibiotics. Objective: To assess the occurrence and antimicrobial resistance pattern of Salmonella spp., Staphylococcus aureus and Escherichia Coli O157:H7 from chicken eggs in Addis Ketema sub city, Addis Ababa, Ethiopia. Methods: A total of 380 eggs (76 composite sample) were collected from small scale producers and retail markets in the study area over a period of 6-month. The eggs were screened for Salmonella spp., S. aureus and E. coli O157:H7 following standard procedures. Isolated bacteria were subjected to antimicrobial susceptibility test. Frequencies were used to assess the magnitude of microorganisms on shells and in egg contents. Independent and dependent variables were associated by kruskal Wallis tests using SPSS version 23. Results: About 14(9.2 %), 9(5.9 %) and 18(11.8 %) of the 76 composite samples were positive for Salmonella spp., S. aureus and E. coli O157:H7 respectively. The shells showed significantly higher (p<0.05) level of contaminations than the contents for both Salmonella spp. and E. coli O157:H7 microorganisms. On the other hand, S. aureus highly contaminant on shell than content eggs even statically not significant. Salmonella spp. showed the highest resistance patterns against ampicillin (64.3 %), cefoxitin (35.7 %) and ciprofloxacin (35.7 %). E. coli O157:H7 showed highest resistance against ampicillin (72.3 %), followed by cefoxitin (55.7 %) and tetracycline (27.8 %). In case of S. aureus, the greatest number of isolates showed resistance to tetracycline (100 %) oxacillin (88.9 %), penicillin (77.8 %), erythromycin (44.4 %) and clindamycin (44.4 %). Conclusion: From the result of the study, the eggs marketed for human consumption in Addis ketema sub city, Addis Ababa is contaminated with Salmonella spp., S. aureus and E. coli O157:H7 resistance to antimicrobial agents commonly used in veterinary and human practice. Therefore, the egg should be taken with caution and the public should be educated on the dangers associated with consumption of raw and under cooked eggs and egg products.

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Keywords

Eggs, Bacterial quality and safety, Salmonella spp., E. coli O157:H7, S. aureus, AST

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