Abstract:
Salmonellosis is the leading causes of food borne disease in developing countries. It is
classified into two forms namely: typhoidal and non typhoidal Salmonellosis where it is
caused by two species of Salmonella called Salmonella enterica and Salmonella bongori. The
wide spread habit of raw meat consumption of Ethiopian`s would contribute in the causes of
food borne diseases in Ethiopia. Across sectional study was conducted between December
2016 and January 2018 on meat sample from abattoir and butcher to isolate Salmonella,
antibiogram and associated contamination risk factors in Jimma town. A simple random
sampling technique was used to select carcass at abattoir and for butcher shops selection. The
data was analyzed by Fisher exact test using software SPSS ver 20. The overall positive
samples from abattoir were 24(11.43%, 95% CI: 7.46-16.53%) out of 210 swab samples
collected. From 70 apparently healthy slaughtered cattle in abattoir, 14.2% (10/70) isolates
from carcasses, 8.5% (6/70) from hand and 11.4% (8/70) from knives were isolated. The
overall positive samples from butcher shops were 9 (6.52 %, 95% CI: 3.03-12.02%) out of
138 swab samples collected. Among positive samples from butcher shops, 8.7% (4/46) from
carcasses, 4.4 % (2/46) from hand and 6.5 % (3/46) from chopping board. The following
contamination risk factors were identified had association for Salmonella Contamination of
carcasses at abattoir and a butcher shops level. These were educational level (OR=8.40, 95%
CI=1.19-59.493%, P<0.05) and (OR=9.17, 95%CI=1.15-73.24, P<0.05), respectively. Lack of
job related training (OR=5.5, 95% CI: 1.065-28.42%, P<0.05); Lack perception on Contamin
ation risk (OR=5.31, 95%CI=1.26-22.49%, P<0.05)); Use of unclean Knife (OR=7.6, 95% CI
=0.89-65.38%, P<0.05); fecal contamination (OR=8.44, 95% CI=1.682-42.39%, P<0.05) in
Jimma municipal abattoir. At Butcher shops level, unworn of protective cloth (OR=11.42,
95%CI=1.83-71.42, P<0.05); hand wash with water only (OR=7.25, 95%CI=1.21-43.44%,
P<0.05); and money collecting with hand (OR=9.69, 95% CI=1.58-59.47%, P<0.05) were
identified as risk factors for Salmonella contamination of meat. The total 33 Salmonella
isolates (24 from abattoir and 9 from butcher shops) were subjected to 12 antimicrobial susce
ptibility testing. The isolates were found highly susceptible to Ciprofloxacillin, Gentamycin
and Norfloxaciline. Generally, isolates where found resistant to 9 of the 12 different types of
antimicrobials tested. Most of the isolates were resistant to Tetracycline (58.3%), Ampicillin
(55.6%) and Streptomycin (66.7%). Multidrug resistant isolates were observed in both
abattoir (58.3%) and butcher shops (66.7%). This study shows that significant prevalence of
Salmonella in human food (beef) in both Jimma municipal abattoir and butcher shops of
Jimma town. Therefore, training about meat hygiene and ways of good hygienic handling
practice is better be given for both abattoir and butcher shop workers to increase their
awareness on meat hygienic handling.
