Levels of as Bio-Indicator of Contamination of Fish Food and Antibiotic Resistance Pattern Along the Value Chain in Northwest Ethiopia.

INTRODUCTION

Microbiological contamination in fish origin foods is the leading risk for public health. Among the range of pathogenic bacterial species that cause fish food borne diseases is . The pathogenic strains of cause diarrhea by producing and releasing toxins and can also be the cause of food spoilage in fish.

METHODS

A cross-sectional study was conducted to assess hygienic practices of fish handlers, to evaluate bacterial load and antimicrobial resistance patterns of along the fish value chain in Northwest Ethiopia. Systematic and purposive sampling techniques were used for uncooked and cooked fish samples respectively.

RESULTS

From a total of 180 fish samples, 36 (20%) were positive for . From 115 uncooked and 65 cooked fish samples examined, 27 (23.5%) and 9 (13.8%) had . The highest mean bacterial count was observed in raw fish samples (6.13 × 10 cfu/g), followed by cooked fish samples (2.81 × 10 cfu/g). Among the interviewed fish handlers, 83.3%, 76.7% and 80% of respondents had good knowledge and attitude towards using a clean cutting-and-filleting board, storing raw and cooked foods separately and using an apron for reducing the risk of fish contamination, respectively. All 36 isolates were 100% sensitive to ciprofloxacin and gentamycin. Of the isolates subjected to tetracycline, 55.6% were resistant, 8.3% were intermediate and 36.1% were susceptible.

CONCLUSION AND RECOMMENDATION

This study revealed that there was a lack hygienic practice and high profiles were observed. Hence, it could be wise to advise the fish harvesters, fish traders, hotels and restaurants about fish food safety practices from harvesting to consumption to improve fish food safety practices and quality standards of fish harvested and sold in northwest Ethiopia.