E. coli O157:H7 and Salmonella Species: Public Health Importance and Microbial Safety in Beef at Selected Slaughter Houses and Retail Shops in Eastern Ethiopia

Abstract

A cross-sectional study was conducted from March 2014 to January 2015 in Dire Dawa city and Haramaya University slaughterhouses and retail shops to identify major foodborne pathogens, assess the beef microbial safety and potential contamination risk factors. 320 beef and environmental pooled samples were examined for the presence of E. coli, E. coli O157:H7 and Salmonella in accordance with international standard guidelines. On each visit of the slaughter house a total of four pooled swab samples were taken each from cleaned, disinfected and dry surfaces, other from hooks, knives and aprons, the third from personnel's hands who works on flaying, evisceration and carcass cutting before the beginning of operation. For isolation and identification of pathogens from meat, 25 gram of sample was weighed, cut in to small piece with different sterile scalpel blade and placed into sterile stomacher bags. The questionnaire survey data and laboratory results of the collected samples were entered into databases using Micro-Soft Excel computer program and analyze using SPSS version-19.0. Of 290 total beef samples collected, E. coli was isolated from 36(12.41%) and of which 6(2.06%) were confirmed on Sorbitol MacConkey agar to be E. coli O157 H7. On the other hand 8(2.75%) Salmonella spp. was identified using culture and biochemical tests. The present study indicated significantly higher fecal coliforms counts in beef samples from HU slaughterhouse (7.50 log10 cfug -1 ) than in carcass sample from Haramaya retail shop (4.80 log10 cfug -1 ). Out of 30 environmental pooled samples, E. coli, E. coli O157:H7 and Salmonella were investigated in 7(23.33%), 2(6.66%) and 2(6.66%), respectively. From the visual observations: slaughterhouse, hygienic practice employed, personnel habit were found below the minimum standards. Therefore, good management and hygienic practices should be introduced in order to enhance the overall safety and hygienic quality of beef for the safeguard of consumers.

Prevalence, Antimicrobial Susceptibility Pattern and Associated Risk Factors for Salmonella Species and Escherichia Coli from Raw Meat at butchery houses in Mekelle, Tigray, Northern Ethiopia

“…This result was in line with prevalence reports from Ethiopia [27][28][29]. This was higher than the contamination rate reported from retail or butcher shops in Pakistan [30], Burkina Faso [31] and Ethiopia [16,[32][33][34]. But was lower than other reports from Ethiopia [29,[35][36][37][38] and Mexico [39].…”

Occurrence of multi-drug resistant Escherichia coli and Escherichia coli O157:H7 in meat and swab samples of various contact surfaces at abattoir and butcher shops in Jimma town, Southwest district of Ethiopia

“…Accordingly, E. coli were detected in 102 (20.2%) of the samples tested, whereas E. coli O157: H7 were detected in 27 (5.4%) of the samples. The proportion of positive samples in this study was higher than the previous study nding in different parts of Ethiopia [8,[14][15][16][17][18][19][20]. However, this study nding is lower than the study nding in Ethiopia and other country [9,21,22].…”

“…With regard to samples types, higher proportions of ceacal contents of slaughtered animals were positive for E. coli and E. coli O157: H7 followed by meat and other different swab samples obtained from abattoir and butcher shops. The presence of E. coli and E. coli O157: H7 in meat samples, ceacal content and swab samples were also reported in different studies in Ethiopia [9,[14][15][16][17][18][19][20][21][23][24][25][26][27]. Many reasons might be contributed for crosscontaminations of meat and surface contacts with ceacal contents and other sources.…”

“…Contamination of meat with faecal material in the slaughtering process and during displaying of meat for vendor is the main transmission route of bacteria. It is well documented facts that, lack of education and training on food safety may contribute for unhygienic practice such as improper handling, processing and display of meat at the slaughtering places and at butcher shops [16,[23][24][25]32]. In this study, none of the abattoir and butcher shop workers have formal education certi cate on food safety and short course training on safe meat handling.…”

The prevalence and antimicrobial resistance profiles of bacterial isolates from meat and meat products in Ethiopia: a systematic review and meta-analysis

“…All the selected studies were cross-sectional study design in nature. The majority of meat samples were investigated from beef only (Abdissa et al, 2017;Alemu & Zewde, 2012;Atnafie et al, 2017;Bedasa et al, 2018;Beyi et al, 2017;Dagnachew, 2017;Garedew et al, 2015a;Garedew et al, 2015b;Gebretsadik et al, 2011;Abunna et al, 2016;Kore et al, 2017;Mengistu et al, 2017;Muluneh & Kibret, 2015;Wabeto et al, 2017;Adugna et al, 2018). The rest animal species were goat (Dulo, 2014;Dulo et al, 2015;Ferede, 2014), sheep (Mulu & Pal, 2016), and others (Ejo et al, 2016;Kebede et al, 2014;Senait & Moorty, 2016;Azage & Kibret, 2017).…”