Staphylococcus: Isolation, Identification and Antimicrobial Resistance in Dairy Cattle Farms, Municipal Abattoir and Personnel in and Around Asella, Ethiopia

Abstract

A cross sectional study was conducted between February, 2014 and April, 2014 to isolate and identify Staphylococcus from dairy cattle farms and municipal abattoir; and to evaluate antimicrobial sensitivity for isolates in and around Asella, Ethiopia. An over all of 181 samples were collected and processed from nine dairy cattle farms (87) and seven municipal abattoir visits (94). Accordingly, 42 (23.2%) udder milk, 9 (5.0%) tank milk, 9 (5.0%) polled bucket swab, 9 (5.0%) tank swab, 9 (5.0%) polled hand swab, 9 (5.0%) polled nasal swab, from dairy cattle farms; and 66 (36.5%) meat swab, 7 (3.9%) polled knife swab, 7 (3.9%) polled slaughter line swab, 7 (3.9%) polled hand swab and 7 (3.9%) polled nasal swab from municipal abattoir visits were collected. The result showed the overall proportion of Staphylococcus was 89 (49.2%). Staphylococcal species were more predominant in abattoir 50/94 (53.2%) than farms 39/87 (44.8%), but there was no significant difference between them because p>0.05 at 95% confidence interval. Also high proportion of Staphylococcus was isolated from polled farm nasal swab 8/9 (88.9%), but this difference between sample type and the presence of Staphylococcus is not significant, because p-value (0.303) is greater than 0.05 at 0.05 level. Up on isolation and identification 35 (19.3%), 6 (3.3%), 24 (13.3%), 24 (13.3%) were S. aureus, S. intermedius, S. hyicus and Coagulase Negative Staphylococci (CNS), respectively. From total positive samples, 55 isolates were tested for antimicrobial susceptibility to different 15 antimicrobial discs. The comparative efficacies of antimicrobials used indicates Gentamycin, Kanamycin, Chloramphenicol, Ciprofloxacillin, and Sulphamethoxazole trimethoprim, were the most effective antibiotics where by 94.5%, 89.1%, 81.8%, 81.8%, and 81.8% respectively. Good hygienic practices should be followed both in dairy cattle farms and municipal abattoir including working personnel and equipment's used; and antimicrobials susceptibility test should be carried out at regular intervals to find out the development of resistance against the most commonly applied antibiotics.

Isolation, Identification and Antimicrobial Susceptibility Profiles of Staphylococcus Aureus from Slaughtered Swine in Bishoftu Town, Ethiopia

“…But this finding is higher than the findings observed in Taiwan reported 11.3% by Jyhshiun et al, (2009) that isolated S. aureus strains from pork carcass and by Bitaw et al (2010) who reported 20.3% S. aureus isolated from dairy farms in Bahir Dar town and its environment.. The current result was in agreement with the study carried out in Ethiopia, Abunna et al (2017) reported 41% of the isolation rate of S. aureus from samples that were taken from dairy farm as well as abattoir of beef cattle.…”

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).…”

Review on Major Food-Borne Zoonotic Bacterial Pathogens

“…Vertebrate animal species are natural reservoirs for many pathogens that cause human infections after transmitted through food [ 33 ]. Food of animal origin particularly meat (beef, mutton, and pork), dairy products (milk, cheese, yoghurt, and ice cream), and eggs are the three ways by which people are exposed to pathogenic bacteria [ 19 ]. Due to their nutritional value, mainly high protein and lipid content, dairy products are a suitable growth environment for a range of microorganisms [ 34 ].…”

“…Several food materials including milk and dairy products [ 19 ], pork, beef, mutton, poultry, and eggs are common vehicles that are frequently implicated in Staphylococcal food poisoning [ 42 ]. Raw meat is a good medium for S. aureus survival and spread of drug-resistant S. aureus in the community [ 61 ].…”

“…Food-borne diseases are major health problems both in developed and developing countries [ 19 ], but developing countries tend to suffer from the largest share of the burden of food-borne diseases [ 16 ]. According to the WHO, 30% of the population suffer from food-borne diseases each year in developed countries, and up to 2 million deaths are estimated per year in developing countries [ 19 ].…”