Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

Beyi, Ashenafi Feyisa; Fite, Akafete Teklu; Tora, Ephrem; Tafese, Asdesach; Genu, Tadele; Kaba, Tamirat; Beyene, Tariku Jibat; Beyene, Takele; Korsa, Mesula Geloye; Tadesse, Fanos; Zutter, Lieven De; Goddeeris, Bruno; Cox, Eric

doi:10.1186/s12866-017-0964-z

Cited by 43 publications

(61 citation statements)

References 29 publications

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“…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].…”

Section: Resultscontrasting

confidence: 79%

“…In this study, third generation cephalosporin (cefotaxime, ceftriaxone and cefotaxime), gentamycin, cipro oxacin, kanamycin, streptomycin and chloramphenicol showed best activities against our isolates. The best e cacies of the above antibiotics were also reported in previous study ndings in Ethiopia with different resistance rate [14,15,17,18,25,33]. In contrast, higher resistance was observed against erythromycin and ampicillin, followed by tetracycline, co-trimoxazole and amoxicillin -clavulanic acid.…”

Section: Resultssupporting

confidence: 71%

“…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.…”

Section: Resultsmentioning

confidence: 87%

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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

Abayneh

Asfaw

2020

Preprint

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Background: Raw meat is one of commonly consumed traditional diets in Ethiopia. However, unhygienic processing and distribution practices were risky for contaminations of meat leads to human infection. This study was conducted to assess the presence of multi-drug resistant E. coli and E. coli O157:H7 in meats, ceacal content, and swabs samples of different contact surfaces at abattoir and butcher shops in Jimma town, Southwest Ethiopia. Methodology: A cross-sectional descriptive study was conducted from April to July, 2018. The isolation and identification processes passed through enrichment of samples with modified tryptone soy broth (mTSB), streaked onto MacConkey agar and Cefixime- tellurite sorbitol MacConkey agar, biochemical testing (indole and TSI), followed by latex agglutination test. Results: Out of 505 samples, 102(20.2%) and 27(5.4%) were positive for E. coli and E. coli O157:H7, respectively. Of these, 55(19.3%) and 47 (21.4%) of E. coli and 17 (6.0%) and 10 (4.5%) of E. coli O157:H7 were isolated from the abattoir and butcher shop samples, respectively. A significant difference in the occurrences was observed among sample sources. Antimicrobials susceptibility test result showed that, 92.2% to 96.1% of E. coli and 85.5% to 96.3% of E. coli O157:H7 were susceptible to third generation cephalosporin, ciprofloxacin, gentamycin, kanamycin, streptomycin and chloramphenicol. About 91.2% and 97.1% of E. coli and 88.9 % and 92.6% of E. coli 0157:H7 were resistant to ampicillin and erythromycin, respectively. A total of 98 (76.0%) E. coli and E. coli O157:H7 isolates were resistant to two or more classes of antibiotics. All abattoir and butcher shops workers were not have any formal education and training certificate on food safety and unhygienic practice were also observed.Conclusion: The presence of E. coli and E. coli O157:H7 including multi-drugs resistant isolates in raw meat highlights how the current meat processing and distribution practice was unhygienic. Therefore, strategies in the prevention and control of food borne infections that could be caused by multi-drug resistant strains will depends much on hygienic processing and distribution practices of meat.

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Section: Resultscontrasting

confidence: 79%

Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 87%

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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

Abayneh

Asfaw

2020

Preprint

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“…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).…”

Section: Search Resultsmentioning

confidence: 99%

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

et al. 2019

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Background: Foodborne diseases associated with the consumption of meat and its products are of public health significance worldwide. The study is, therefore, aimed to estimate the prevalence and the antimicrobial resistance profile of some bacterial pathogens isolated from meats and its products in Ethiopia. Methods: Literature search was conducted from major electronic databases and indexing services including PubMed/ MEDLINE, Google Scholar, Science Direct and WorldCat. Both published and unpublished studies addressing the prevalence and antimicrobial resistance profiles of some bacterial pathogens in meat and its products in Ethiopia were included for the study. Data were extracted with structured format prepared in Microsoft Excel and exported to STATA 15.0 software for the analyses. Pooled estimation of outcome measures was performed with DerSimonian-Laird randomeffects model at 95% confidence level. Degree of heterogeneity of studies was presented with I 2 statistics. Publication bias was conducted with comprehensive meta-analysis version 3.0 software and presented with funnel plots supplemented by Begg's and Egger's tests. The study protocol is registered on PROSPERO with reference number ID: CRD42018106361. Results: A total of 27 original studies with 7828 meat samples were included for systematic review and meta-analysis. The pooled prevalence of Salmonella spp., E. coli O157:H7, Staphylococcus spp. and L. monocytogenes was 9, 5, 21 and 4%, respectively. Based on animal species, the prevalence of Salmonella in goat, mutton, beef, pork, chicken, and fish meat was 18, 6, 10, 11, 14 and 2%, respectively. The prevalence of E. coli O157:H7 in beef, mutton, goat and other animal meats was 6, 6, 3 and 21%, respectively. The prevalence of Staphylococcus spp. in beef and other animal meats was 21 and 22%, respectively. Based on the sample source, Salmonella prevalence in abattoir, butcher and market was 6, 36, and 11%, respectively. The E. coli O157:H7 prevalence in abattoir, butcher and market was 5, 6 and 8%, respectively. The bacterial isolates showed different antimicrobial resistance profiles against selected drugs. About 25% of the Salmonella spp. was resistant to ampicillin. Besides, 9% of Salmonella spp. and 2% of E. coli O157:H7 were found to be resistant to ceftriaxone. The pooled estimates showed that 10% of E. coli O157:H7 isolates were resistant to ciprofloxacin. Moreover, Salmonella spp. (6%), L. monocytogenes (5%) and E. coli O157:H7 (2%) were resistant to gentamicin. Conclusion: This study revealed that pooled prevalence of bacterial pathogens is relatively high as compared to other countries and hence, there is a need to design intervention to ensure meat safety in the sector.

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“…2/370 (0.54%) [22]. Nevertheless, there are also evidences showing an increasing trend of E. coli O157:H7 in meat production systems in Ethiopia [23,24]. In recent studies, the detection of higher proportions of E. coli O157:H7 most probably is associated with the wider use of sensitive detection methods [25].…”

Section: Discussionmentioning

confidence: 99%

Microbiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia

Tegegne

Berhanu

Getachew

et al. 2019

J Infect Dev Ctries

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Introduction: Camel meat is a relatively new, emerging meat type that may serve as sources of foodborne pathogens to the consumer. Methodology: A cross-sectional study was conducted to determine the microbiological safety and quality of camel meat from an abattoir and retail houses in Jigjiga city, Ethiopia. A total of 140 camel carcass and retail meat samples (70 each) were examined for the presence and load of Staphylococcus aureus, Escherichia coli O157: H7, Listeria monocytogenes, Campylobacter spp., aerobic bacteria, fecal coliforms (FCs), and yeast and molds (Y&Ms). Presumptive isolates were confirmed using biochemical tests. Results: S. aureus and E. coli O157: H7 populations varied widely between carcasses at the abattoir and retail meat samples. S. aureus and E. coli O157:H7 were detected in 12.1 and 4.3% of the samples, respectively. E. coli O157:H7 counts were significantly higher in retail meat (4.21 ± 0.02) compared to the carcasses (3.99 ± 0.00) at the abattoir (P < 0.05). Out of 140 samples analyzed, 5% were positive for Campylobacter spp. The mean fecal coliforms, and yeast and molds counts were significantly higher in retail meat samples (6.17 ± 0.067 and 4.95 ± 0.067 log10 cfug-1, respectively). L. monocytogenes (11 cfug-1) were detected below the permissible limit (100 cfug-1). Conclusions: This study indicated that the further the process progress, the greater the risk of contamination to the product. Therefore, good hygienic practices at the abattoir and retail houses and strict slaughtering process should be prompted to enhance the overall safety and quality of camel meat.

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Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

Cited by 43 publications

References 29 publications

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

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

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

Microbiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia

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