OCCURRENCE OF SALMONELLA IN SELECTED BEEF CHAIN LOCATIONS AND STOOL OF DIARRHEIC PATIENTS IN ADAMA, ETHIOPIA
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2019-06
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Abstract
Salmonella is one of important zoonotic pathogens and its occurrence in animals poses a continuous threat to human health. The occurrence, public health aspect and associated factors of Salmonella in most low and middle income countries like Ethiopia is largely unknown and this demands a study in local context. Therefore, a cross-sectional study was conducted aimed to determine the occurrence of Salmonella in slaughtered cattle, carcasses at an abattoir, meat at butcher’s shop and diarrheic persons attending outpatient clinics. The study also determined the determinant factors for the occurrence of Salmonella and its antimicrobial susceptibility test. A total of 461 sample were collected which constitute 168 feces, 105 carcass swabs, 122 stool samples, 66 meat samples from ready to be slaughtered cattle, carcasses at an abattoir, diarrheic out patients and butcher’s shop, respectively. The overall prevalence of Salmonella in the current study was 5.4% while the prevalence per sample type were 6.55%, 2.86%, 6% and 5.7% for fecal sample of ready to be slaughtered animals, carcass swabs at abattoir, meat at butcher’s shop, and stool of diarrheic out patients, respectively. The degree of antimicrobial susceptibility for Salmonella isolates ranges from 0% to 96%. Out of antimicrobial tested isolates 84%, 92%, 96% of them were susceptible to chloramphenicol, ciprofloxacin and gentamycin, respectively. Among all isolates tested 76%, 88%, 92 and 96 % were resistant to cephalotin, ampicillin and streptomycin, and tetracycline respectively while 4%, 8%, 12%, 32%, 36% resistant to gentamycin, ciprofloxacin, chloramphenicol, nalidixic acid and kanamycin respectively. Most of the isolates were resistant to more than three antimicrobials. This study showed that sources of contamination to beef were more of associated with insufficient hygienic practices and improper handling of meat in the slaughterhouse and butcher shops. And also, consumption of raw meat was a significant determinant factor for Salmonella to occur in human population. Therefore, awareness creation is required regarding hygienic meat handling, regular monitoring, inspection and maintenance of machineries in slaughterhouse is needed and further study of Salmonella should be conducted to characterize the circulating serotypes.
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Antimicrobial susceptibility, Beef, Determinant factors