Abstract:
Foodborne diseases are among the most widespread global public health problems and their
implication for economy is increasingly recognized. Salmonella is the leading cause of
foodborne diseases worldwide. A cross-sectional study was conducted from March to
September 2019 at municipal abattoir and butcher houses of Mizan town, Ethiopia with the
objectives to assess the occurrence of risk factors, antimicrobial resistance pattern of
Salmonellaisolates and awareness status of meat handlers on meat hygiene and safety. A total
of 320 samples consisting of 240 from abattoir (beef carcass swab = 175, abattoir personnel
hand swab =25, abattoir material swab =40) and 80 from butcher houses (butcher hand swab
=30, butcher material swab =50) were collected and examined for the presence of Salmonella
using the standard techniques and procedures outlined by the International Organization for
Standardization. The overall prevalence of Salmonella was found to be 13.4% (43/320). Out
of a total isolates, 30/240 (12.5%) were isolated from abattoir source; of which 21/175 (12%)
from carcass swab, 4/25 (16%) from abattoir personnel hand swab and 5/40 (12.5%) from
abattoir materials swab while 13/80 (16.2%) from butcher houses source; of which 5/30
(16.6%) from butcher personnel hand swab and 8/50 (16%) from butcher materials swab.
However, there was no statistically significant difference observed in the prevalence of
salmonella among sample source and type (p > 0.05). Out of the total 43 isolates subjected to
a panel of 8 antimicrobials, 42 (97.67%) were multiple antimicrobial resistant and the highest
level of resistance was observed for erythromycin (100%), ampicillin (83.7%), oxacilin
(72.09%) and neomycin (67.44%).However, all isolates were susceptible to gentamycin.
Multivariable logistic regression result showed that, materials which were not cleaned
(OR=12.56; 95% CI: 0.986-160; P=0.048) and people who didn’t knew contamination as risk
(OR=11.5; 95% CI: 1.65-80; P=0.014) were the major risk factors for the occurrence of
Salmonella among abattoir and butcher houses in the study area.Besides, the knowledge,
attitude and practices of beef meat handlers (abattoir workers and butchers) were founded to
be poor. Thus, urgent intervention program to minimize the risks associated for contamination
of meat with Salmonella and prudent use of antimicrobialswere recommended.
