Occurrence and Antimicrobial Susceptibility Profile of Salmonella Isolates from Animal Origin Food Items in Selected Areas of Arsi Zone, Southeastern Ethiopia, 2018/19

Abstract

The status of Salmonella and its antimicrobial susceptibility profile in animal origin food items from different catering establishments in Ethiopia is scarce. Hence, this study aimed to investigate the occurrence and antimicrobial susceptibility profile of Salmonella isolates from animal origin food items in the selected areas of Arsi Zone. One hundred ninety-two animal origin food samples were collected and processed for Salmonella isolation. Isolates were tested for their susceptibility to 13 antimicrobials using Kirby–Bauer disk diffusion assay. An overall prevalence of 9.4% (18/192) Salmonella spp. isolates were recovered from animal origin food samples collected from different catering establishments. Seven (21.9%) of “Dulet,” 4 (12.5%) of “Kitfo,” 3 (9.4%) of “Kurt,” 2 (6.3%) of raw milk, 1 (3.1%) of egg sandwich and 1 (3.1%) of cream cake samples were positive for Salmonella. Catering establishments, protective clothing, source of contamination, manner of hand washing, and money handling were among the putative risk factors that were significantly associated ( p < 0.05 ) with Salmonella spp. occurrence. Ampicillin, nitrofurans, and sulphonamide resistance were significantly associated ( p < 0.05 ) with Salmonella spp. occurrence in the selected food items. Three (16.7%), 5 (27.8%), 5 (27.8%), and 4 (22.2%) of the isolates were resistant to 3, 4, 5, and 6 antibiotics, respectively, whereas only a sole isolate was resistant to two antibiotics (viz. ampicillin and kanamycin). In conclusion, the general sanitary condition of the catering establishments, utensils used, and personnel hygienic practices were not to the recommended standards in the current study. Besides, detection of multidrug-resistant strains of Salmonella in animal origin food items from different catering establishments suggests the need for detailed epidemiological and molecular characterization of the pathogen so as to establish the sources of acquisition of resistant Salmonella strains. Hence, implementation of Salmonella prevention and control strategies from farm production to consumption of animal origin food items are crucial.

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

“…The safety of milk and dairy products is affected by pathogenic microorganisms that can enter the milk during milking, storage, or processing, resulting in microbial spoilage [89][90][91]. Some microorganisms come from the udder of the milking camel, especially in cases with mastitis [91].…”

“…The safety of milk and dairy products is affected by pathogenic microorganisms that can enter the milk during milking, storage, or processing, resulting in microbial spoilage [89][90][91]. Some microorganisms come from the udder of the milking camel, especially in cases with mastitis [91]. The most abundant pathogenic bacteria isolated from CM were Staphylococcus and Streptococcus, while Corynebacterium, Klebsiella, Listeria, Pseudomonas, Salmonella, and Serratia were found occasionally (Figure 2B) [86][87][88]92,93].…”

Bacteriological quality of raw meat and dairy products and antibiogram profile of bacterial pathogens in Jimma town, southwest Ethiopia

“…Antibiotic-resistant Salmonella spp. was isolated from animal-origin foods such as minced meat, raw milk, and cream cake to commonly used antimicrobials, including streptomycin and kanamycin, with resistance rates of 100% and 77.8%, respectively [27]. Moreover, B. cereus isolated from meat and meat products showed resistance to erythromycin (27.2%) and chloramphenicol (11.3%) but susceptibility to gentamycin (68.1%) and streptomycin (79.5%)…”

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

“…In low- and middle-income countries, the problem is often more severe and less documented compared to high-income countries (Wabeto et al , 2017 ). However, anecdotal data indicate that this is due to poor food handling and sanitation practices, inadequate food safety laws, weak regulatory systems, lack of financial resources, and poor awareness of proper food handling practices (Asfaw Geresu et al, 2021 ). Among the common bacterial foodborne pathogens, non-typhoidal Salmonella enterica ( Salmonella ) is considered a pathogen of high public health concern (Chen et al, 2013 ; Henry et al, 2017 ).…”