Carriage, Risk Factors, and Antimicrobial Resistance Patterns of Salmonella Isolates from Raw Beef in Jimma, Southwestern Ethiopia
| Autor: | Minda Asfaw Geresu, Wondimu Zeleke Desta |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Salmonella Veterinary medicine Hand washing butcher shop abattoir 030106 microbiology medicine.disease_cause 03 medical and health sciences 0302 clinical medicine Antibiotic resistance Medicine Pharmacology (medical) 030212 general & internal medicine antimicrobial resistance Butcher Original Research Pharmacology business.industry Potential risk Raw beef technology industry and agriculture Jimma Antimicrobial beef Infectious Diseases Carriage Infection and Drug Resistance business |
| Zdroj: | Infection and Drug Resistance |
| ISSN: | 1178-6973 |
| Popis: | Minda Asfaw Geresu,1 Wondimu Zeleke Desta2 1Department of Veterinary Science, College of Agriculture and Environmental Science, Arsi University, Asella, Ethiopia; 2School of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, EthiopiaCorrespondence: Minda Asfaw GeresuDepartment of Veterinary Science, College of Agriculture and Environmental Science, Arsi University, PO Box 193, Asella, EthiopiaTel +251910431505Email minda.asfaw@gmail.comPurpose: Consumption of raw beef infected with multidrug-resistant Salmonella is pertinent to the world public health risk of antimicrobial resistance. Henceforth, this study aimed to investigate the carriage, antimicrobial resistance (AR) patterns, and the revealing risk factors of Salmonella-contaminating beef in abattoirs and butcher shops in Jimma town.Methods: A cross-sectional study was conducted to investigate the carriage and AR patterns and to reveal the risk factors of beef contaminated by Salmonella spp. Three hundred and forty-eight swab samples were collected from abattoirs (n=210) and butcher shops (n=138) and the conventional cultural methods were employed for identification of Salmonella. Isolates were subjected to 12 antimicrobials using the KirbyâBauer disk diffusion method for AR patterns.Results: The occurrence of Salmonella isolates from the abattoir samples was 11.4%, whereas about 6.52% of isolates were recovered from butcher shops. Educational status (abattoir: odds ratio (OR)=8.40, confidence interval (CI)=1.186â 59.493; butcher shops: OR=9.17, CI=1.15â 73.239), job related training (abattoir: OR=5.50, CI=1.065â 28.416), contamination risk perception (abattoir: OR=5.31, CI=1.256â 22.489), neatness of knives (abattoir: OR=7.6, CI=0.892â 65.376), source of contamination (abattoir: OR=8.44, CI=1.682â 42.39), wearing of protective cloth (butcher shops: OR=8.44, CI=1.682â 42.39), manner of hand washing (butcher shops: OR=7.25, CI=1.210â 43.442), and money handling (butcher shops: OR= 9.69, CI=1.578â 59.474) were among the potential risk factors significantly associated with Salmonella carcass contamination in the abattoir and butcher shops. Of the 33 Salmonella isolates, 14 (58.3%) and six (66.7%) of the abattoir and butcher shops isolates, correspondingly, were resistant to two or more antibiotics.Conclusion: The finding of this investigation exhibited extensive multidrug-resistant Salmonella isolates in the study setting. Hence, establishing standard meat safety requirements and provision of training for meat handlers and prudent use of antimicrobials are recommended.Keywords: abattoir, antimicrobial resistance, beef, butcher shop, Jimma, Salmonella |
| Databáze: | OpenAIRE |
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