Isolation and Antimicrobial Resistance Determination of Escherichia coli O157:H7 from Raw Meat in Selected Abattoirs and Butcher Shops, Addis Ababa, Ethiopia.
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Date
2021-08
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Addis Ababa University
Abstract
Background: Foodborne illness and death due to foodborne diseases caused by highly dangerous pathogens is common in the world; especially it is widespread in developing nations. In Ethiopia, the consumption of meat as a raw is well practiced among the people, which is a potential cause of foodborne illness. Cattle are considered as reservoir of pathogens like the highly virulent Escherichia coli O157:H7 (E. coli O157:H7). Low standard of meat handling and safety practices, lack of protecting personal hygiene among workers of meat supply chain and lack of awareness about E. coli O157:H7-caused infection are major problems in Ethiopia. Furthermore, there is paucity of information regarding the epidemiology of the pathogen along
the beef carcass supply chain at Addis Ababa Abattoir Enterprise (AAAE). Therefore, the purpose of this study was to isolate E. coli O157: H7 and determine the site of contamination of raw beef meat at AAAE and its carcass supply chain of butcher shops in Yeka sub-city, Addis Ababa, Ethiopia
Methodology: A total of 210 samples from carcass swab, raw minced beef meat and pooled environmental sources were collected along the supply chain. Collected samples were cultured to isolate E. coli O157: H7 and identified using biochemical tests and Biolog bacterial identification system. Antimicrobial susceptibility tests were performed on E. coli O157: H7 isolates using the Kirby-Bauer disk diffusion method on Muller-Hinton agar. Observation was used to assess the overall hygiene and sanitation of the beef-selling environment, and a questionnaire was used to assess the workers' knowledge, attitude, and practice. Following data entry into an Excel
spreadsheet, the data was exported to and analyzed using statistical software (SPSS version 26.0). Descriptive statistics and the Chi-square (X2) test were used, and a p-value (p< 0.05) was considered statistically significant.
Result: The overall prevalence of E. coli O157:H7 was 2/210 (0.95%) and the two isolates were detected from knife swab sample at slaughter house and sample from minced raw beef meat at butcher shop. In the case of the antimicrobial susceptibility test, both isolates were susceptible to ciprofloxacin, gentamicin, meropenem, chloramphenicol, amoxicillin clavulanate and cefotaxime, but resistant to sulfamethoxazole + trimethoprim, amoxicillin, streptomycin and ampicillin.
Conclusion: Overall, although the prevalence of E. coli O157:H7 was low, the results indicated that the contamination detected from raw beef meat from butcher shop and the utensil in the abattoir is a matter of concern that calls for an effort to improve the hygienic status. Hence, to ensure the hygienic quality of meat, everyone involved in carcass slaughter, distribution and
serving to the customers in the chain should be trained for sanitary and hygienic practices of these meat supply services including providing basic trainings to the personnel involved in the industry.
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Keywords
AAAE, Antimicrobial susceptibility, Butcher shop, E. coli O157:H7.