Isolation, antimicrobial susceptibility profile and associated risk Factors of salmonella in raw beef from municipal abattoir and Butcher shops in jimma, south western Ethiopia

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.