Prevalence and Antimicrobial Susceptibility Pattern ofE. coliO157:H7 Isolated from Traditionally Marketed Raw Cow Milk in and around Asosa Town, Western Ethiopia

Abstract

A cross-sectional study was conducted from October 2014 to July 2015 to determine the prevalence and populations of E. coli as well as the prevalence and antimicrobial susceptibility of E. coli O157:H7 isolated from raw milk. Biochemical and serological tests methods were used to confirm E. coli and E. coli O157:H7 and isolates were subjected to antimicrobial susceptibility test using the agar disc diffusion method. Out of 380 raw milk samples examined, 129 (33.9%) and 11 (2.9%) were contaminated with E. coli and E. coli O157:H7, respectively. The highest prevalence was recorded in samples obtained from vendors (39.1%, 4.978 ± 0.180 log10/ml) compared with samples from farmers (28.1%, 3.93 ± 0.01 log10/ml) with significant differences (P = 0.02). The frequency of contamination was higher in the samples collected from milk that was stored and transported in plastic containers (39.4%) than in the containers made of stainless steel (23.0%) (P = 0.002). The antimicrobial susceptibility profile showed that E. coli O157:H7 were resistant to tetracycline (81.8%), streptomycin (81.8%), and kanamycin (63.6%). Milk samples were produced and handled under poor hygienic conditions, stored, and transported in inappropriate containers and under temperature abuse conditions leading to high health risk to the consumers. Additional studies would be needed to establish association between the occurrences of E. coli O157:H7 in raw milk and all the risk factors involved in and around Asosa town.

RETRACTED ARTICLE: Occurrence and antimicrobial susceptibility profile of Escherichia coli O157:H7 from food of animal origin in Bishoftu town, Central Ethiopia

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Prevalence of Antibiotic Resistance and Distribution of Virulence Factors in the Shiga Toxigenic Escherichia coli Recovered from Hospital Food

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A systematic review and meta-analysis of prevalence of Escherichia coli in foods of animal origin in Ethiopia

“…Generally, illegal slaughtering of animals in open fields, unhygienic slaughter practices in the abattoirs, and wide-spread tradition of consumption of raw meat (Kitfo dulet and Kurt) are potential risk factors in the country. Given that ruminants are natural reservoirs of Shiga toxin-producing Escherichia coli strains, higher prevalence is common in areas where fecal contamination is continuous, namely, farms, transportation trucks used to deliver animals to slaughtering houses, and slaughtering halls ( Bekele et al., 2014 ; Beyi et al., 2017 ; Disassa et al., 2017 ).…”