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