Prevalence, Risk Factors, and Antibiogram of Nontyphoidal from Beef in Ambo and Holeta Towns, Oromia Region, Ethiopia.

BACKGROUND

has been recognized as a major cause of food-borne illness associated with the consumption of food of animal origin. The present cross-sectional study was conducted from December 2017 to May 2018 in Ambo and Holeta towns to assess the prevalence, risk factors, and antimicrobial susceptibility patterns of nontyphoidal isolates from raw beef samples from abattoirs, butchers, and restaurants in Ambo and Holeta towns, Oromia region, Ethiopia.

METHODS

A total of 354 beef samples were collected from abattoirs, butchers, and restaurants. isolation and identification were carried out using standard bacteriological methods recommended by the International Organization for Standardization. Antimicrobial susceptibility testing was performed using the disk diffusion method. Besides, a structured questionnaire was used to collect sociodemographic data and potential risk factors for contamination of meat. Chi-square tests and logistic regression were used for data analyses.

RESULTS

Of the total 354 meat samples examined, 20 (5.7%, 95% confidence interval (CI): 3.5-8.6) were positive for . Two serotypes belonging to (11 isolates) and I:4,5,12: i:- (9 isolates) were identified. The detection rate in abattoirs, butchers, and restaurants was 4.2% (5/118), 8.5% (10/118), and 4.2% (5/118), respectively. The antimicrobial susceptibility test showed that 40%, 30%, and 20% of the isolates were resistant to azithromycin, amoxicillin, and ceftriaxone, respectively. The odds of isolation when meat handlers are illiterate were 7.8 times higher than those when they are educated to the level of secondary and above (=0.032). Similarly, the likelihood of isolation was 6.3 and 7.6 times higher among workers of butcher and restaurants, respectively, who had no training (=0.003) and no knowledge (=0.010) on food safety and hygiene.

CONCLUSIONS

The study showed widespread multidrug-resistant isolates in the study areas. Therefore, raw meat consumption and indiscriminate use of antimicrobial drugs should be discouraged. Provision of food safety education for meat handlers and further surveillance of antimicrobial-resistant isolates are suggested.