Isolation, Identification, Antimicrobial Resistance Pattern of Salmonella and Public Awareness on Meat Hygiene at Mizan Municipal Abattoir and Butcher Houses, Southwest Ethiopia

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.